• 400 g strawberries, hulled
  • 150 g self-raising flour
  • 2 tsp baking powder
  • 3 tbsp light brown soft sugar
  • 250 g ricotta
  • 2 large eggs, separated
  • 2 tbsp milk
  • 1 knob butter, for frying
  • 1 tbsp oil, for frying
  • 250 g Greek yogurt, to serve
  • 40 g toasted hazelnuts, chopped

For the sauce:

  • 150 g light brown soft sugar
  • 100 g butter
  • 100 ml double cream
  • 3 drops vanilla extract
  • 1 pinch crushed sea salt


  1. 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. 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. 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. 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. 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.

Nutritional Details

Each serving provides
  • Energy 2001kj 478kcal 24%
  • Fat 29.2g 42%
  • Saturates 15.8g 79%
  • Sugars 29.6g 33%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 963kj/230kcal

Each serving provides

42.5g carbohydrate 2.3g fibre 10.2g protein

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