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Make the sauce the day before; reheat to serve.
To make the sauce, put all of the ingredients in a small pan and heat, stirring. Bubble for 1-2 minutes until glossy, then set aside.
For the pancakes, chop six of the strawberries; set aside. Sift the flour and baking powder into a large bowl; stir in the sugar. Make a well in the centre of the dry ingredients.
In a separate bowl, beat the ricotta, egg yolks and milk using an electric whisk, then whisk the mixture into the dry ingredients, along with the chopped strawberries.
In a clean bowl, whisk the egg whites to soft peaks, then fold them into the pancake batter. Melt a knob of butter in a frying pan with 1 tablespoon of oil. Using 2-3 tablespoons of batter per pancake, cook the pancakes in batches over a medium heat for 2-3 minutes on each side. Transfer them to a plate as you go and keep warm.
Layer the pancakes with the remaining strawberries, sliced, and Greek yogurt, using 2-3 pancakes per person. Drizzle with the salted caramel sauce and scatter with the toasted hazelnuts.