Ricotta Pancakes with Strawberry & Lemon Curd

Strawberry-and-lemon-curd

Purée the strawberries in a food processor or blender.

Place the eggs, egg yolks, sugar, strawberry purée and lemon juice in a saucepan. Simmer on a gentle heat for about 5 minutes, stirring constantly, until the sugar has dissolved.

Increase the heat to medium and gradually add the butter, one cube at a time. Continue to stir until all the butter has been incorporated. Reduce the heat to low and simmer for 3–5 minutes, stirring constantly, or until the mixture is thick enough to coat the back of a wooden spoon. Pour into sterilised jars.

Ricotta pancakes

Sift the flour, baking powder, sugar and salt together in a bowl. Combine the ricotta, milk, egg yolks and vanilla in a separate bowl.

Beat the egg whites until stiff. Add the dry ingredients to the ricotta mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to loosen the batter, then gently fold in the remaining egg whites in 3–4 batches.

Heat a pan to a medium-high heat and add 1 tsp (5 ml) canola oil. Use a ladle or a measuring cup (I used a ¹/₃ C/80 ml measure) to pour the batter into the pan. Cook the pancakes for about 3 minutes on the one side, then flip and cook until the pancake is cooked through and golden brown.

Spread the strawberry-and-lemon curd between two pancakes, dust with icing sugar and serve immediately.