Fluffy Ricotta Pancakes

Step 1: Place the wet ingredients in a bowl and whisk vigorously to combine. The mixture should have little ricotta curd bits, but no large clumps.

Step 2: Scatter the dry ingredients across the surface, then whisk until combined. The batter will be a little thicker than standard pancake batter.

Step 3: Heat a non-stick pan over medium heat until hot. Brush lightly with melted butter, or melt a little butter in the pan and wipe off the excess with paper towels.

Tip: Use only a little butter so the pancakes brown evenly.

Step 4: Pour 1/4 cup batter into the pan. It should spread into a round, but may need a little coaxing.

Tip: An ice cream scoop can be used to portion the batter.

Step 5: Cook the first side for 1 1/2 minutes or until golden brown, turning the heat down if it browns too quickly. Flip and cook the other side for 1 1/2 minutes or until golden. Remove to a plate.

Tip: Let each pancake cook for about 3 minutes so the center cooks through.

Step 6: Continue cooking the remaining batter. If the non-stick coating is good, you may not need more butter; otherwise, brush the pan very lightly with melted butter every second or third pancake. Lower the heat as the pan gets hotter. The batch makes 9 to 10 pancakes. Stack the cooked pancakes to keep them warm, or hold them in a low oven at 50°C/125°F.

Step 7: Serve the pancakes with macerated strawberries, softened butter, and maple syrup.

Step 8: Toss the strawberries and sugar together in a small bowl. Set aside for 20 minutes to soften and release their juices, then serve on the pancakes.

Tip: The strawberries can also be left in the refrigerator overnight.