Photo: Martin Poole
Put the sugar, butter, double cream, vanilla extract and sea salt in a small pan and heat, stirring. Bubble for 1-2 minutes until glossy, then set aside.
Chop six of the strawberries and set aside. Sift the flour and baking powder into a large bowl and stir in the sugar. Make a well in the centre of the dry ingredients.
In a separate bowl, beat the ricotta, egg yolks and milk using an electric whisk. Whisk the mixture into the dry ingredients, along with the chopped strawberries.
In a clean bowl, whisk the egg whites to soft peaks, then fold them into the pancake batter. Melt the butter and oil together in a frying pan. Using 2-3 tbsp 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.
Layer the pancakes with the remaining strawberries, sliced, and Greek yogurt. Drizzle with the salted caramel sauce and scatter with the toasted hazelnuts.