RICOTTA PANCAKES WITH HONEY AND STRAWBERRIES

Yields4 Servings
 250 g ricotta
 4 tbsp caster sugar
 3 large eggs separated
 Finely grated zest of 1 orange
 50 g plain flour
 Butter for cooking
 Honey, icing sugar and strawberries to serve
1

Combine in a large bowl, the ricotta, caster and egg yolks; stir in the orange zest and flour

2

Beat the egg whites until stiff and fold into the ricotta mixture thoroughly but gently; try not to knock the air out

3

Melt the butter in a nonstick frying pan over a gentle heat and when it starts to froth, place a generously heaped tablespoon of the mixture into the pan; leave them enough room to spread; cook gently for a minute or two until the underside is golden then slide a palette knife under them and quickly flip each one over; you have to do this quickly otherwise the pancake will collapse

4

Remove the pancakes when both sides are golden and keep warm whilst you make the rest; serve with the strawberries, some honey and dusting of icing sugar