Ricotta Pancakes with strawberry sauce!

Cooking time: 20 min

Serves: 5

Ingredients

Pancakes:

• 250 grams (1 cup) ricotta cheese

• 125 ml (1/2 cup) full cream milk

• 1 1/2 teaspoon maple syrup

• 2 large eggs (separated)

• 100 g (2/3 cup) plain flour

• 1 teaspoon baking powder

• 1/2 teaspoon vanilla extract

• pinch of salt

• coconut oil for cooking

• 1/4 cup walnuts pieces

Strawberry, basil & thyme sauce:

• 250 g of strawberries cut in quarters

• 1 tablespoon maple syrup

• 1/4 cup of water

• 5 fresh basil leaves

• Fresh thyme

Procedure

Pancakes:

1. Add the ricotta cheese, milk, maple syrup, vanilla extract and egg yolks into a bowl and mix well to combine

2. Stir in the flour, baking powder and salt, gently mix to make a smooth batter

3. Whisk the egg whites until stiff and gently fold them into the ricotta cheese mixture

4. In a saucepan at medium heat add a small amount of coconut oil and pour batter cooking 1 pancake at a time

5. Cook each pancake for about 1 minute until golden and then flip it over and cook for about 30 seconds

6. Keep the cooked pancakes warm by covering them with foil

7. Serve with the strawberry sauce and sprinkle pieces of walnuts and garnish with some thyme leaves

Strawberry, basil & thyme sauce:

1. In a pan at low-medium heat add the strawberries, water, maple syrup, basil & thyme and cover

2. Cook for about 5 min until it starts simmering and reduce to low heat, cook for 5 more minutes

3. Remove from heat and let it cool down

4. Slightly smash some of the strawberries to add texture to the sauce