Whip up a delicious sweet stack of these fluffy and light pancakes drizzled over with warm Vino Cotto and honey syrup. Top with fresh strawberries and cream.
250g ricotta, drained in colander for a few hours or overnight
½ tsp baking powder
2 eggs, separated
1tbsp caster sugar
a few drops of vanilla extract
butter or olive oil, for cooking
1 1/2 tablespoons caster sugar, extra
pinch ground cinnamon
1 punnet strawberries, washed, hulled, quartered or preferred seasonal fruit
1/4 cup Vino Cotto
1/4 cup honey
Optional: For blueberries pancakes, add 1 cup of fresh or frozen blueberries to the ricotta mixture.
Sift flour and baking powder.
Place the ricotta, milk, flour, baking powder, egg yolk, sugar and vanilla extract in an electric mixer and whizz to a smooth batter.
Using a clean bowl, whisk the egg whites to stiff peaks.
Gently fold the egg whites into the batter.
Melt a little butter in a small non stick frying pan, over a low heat. Drop in spoonfuls (2 to 3 tablespoons) of batter in batches, cook for 3 to 4 minutes each side or until puffed and golden.
Combine the extra sugar and cinnamon and sprinkle over pancakes.
Warm up the Vino Cotto and honey in a saucepan over a gently heat till it becomes slightly thick. Stir continuously. The syrup will thicken as it cools, so do not cook for too long.
To serve, top with strawberries and cream or vanilla ice-cream, and drizzle with warm vino cotto and honey.