Please wait, the site is loading...

Strawberry ricotta pancakes with salted caramel sauce


Makes: 8-10
timePrep time: 15 mins
timeTotal time:
Strawberry ricotta pancakes with salted caramel sauce
Recipe photograph by Martin Poole

Strawberry ricotta pancakes with salted caramel sauce

The sweetness of the strawberries works well with the salted caramel sauce. Any leftover sauce is delicious drizzled over ice cream

Makes: 8-10
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
337Kcal
Fat
21gr
Saturates
12gr
Carbs
32gr
Sugars
22gr
Fibre
1gr
Protein
6gr
Salt
0.9gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 400g strawberries, hulled
  • 150g self-raising flour
  • 2 tsp baking powder
  • 3 tbsp light brown soft sugar
  • 250g ricotta
  • 2 large eggs, separated
  • 2 tbsp milk
  • 15g butter
  • 1 tbsp sunflower oil
  • 250g Greek yogurt, to serve
  • 40g toasted hazelnuts, chopped
For the sauce:
  • 150g light brown soft sugar
  • 100g butter
  • 100ml double cream
  • a few drops of vanilla extract
  • a pinch of crushed sea salt

Step by step

Get ahead

Make the sauce the day before; reheat to serve.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

You might also like...