Photograph: Martin Poole
- 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
- butter or 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
- a few drops of vanilla extract
- a pinch of crushed sea salt
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.
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.
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.
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.
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.