Ricotta Pancakes With Mulled Strawberries - cooking recipe

Ingredients

250 g ricotta cheese
175 ml milk
4 eggs, seperated
100 g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
olive oil, for frying
FOR THE MULLED STRAWBERRIES
225 g small fresh strawberries
150 ml fresh orange juice
2 tablespoons caster sugar
1 star anise
1 teaspoon caraway seed

Preparation

Begin with the mulled strawberries.
Hull the strawberries in a bowl and set aside.
Place the orange juice, sugar star anise and caraway seeds in a small pan.
Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
Chill for at least an hour and up to 8 hours.
Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
Sift over the flour, baking powder and salt and stir to make a smooth batter.
Using an electric whisk, beat the egg whites until stiff.
Carefully fold into the batter.
Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan.
Cook in batches for 1 minute on each side until puffed and golden.
Repeat to make 12 Pancakes.
Divide between 4 plates and spoon over the mulled strawberries.