Ricotta hotcakes with maple-roasted strawberries

1. Preheat the oven to 200ºC, gas mark 6. For the hotcakes, separate the eggs into two large mixing bowls. Using a balloon whisk, whisk 3 tbsp maple syrup into the yolks, then whisk in the ricotta and finally the flour and a pinch of salt. Set aside. Using electric beaters, whisk the  egg whites to stiff peaks, then fold into the yolk mixture until well combined.

2. Toss the strawberries with the maple syrup and place in a parchment-lined baking tin. Roast for 15 minutes.

3. Heat a large, nonstick frying pan over a medium heat with 10g butter. Fry 3 hotcakes at a time (the recipe makes 6 large hotcakes in total), using 2 heaped cutlery spoonfuls of the batter per hotcake.

4. Cook for about 3 minutes on each side until golden, then repeat with the remaining butter and batter. Serve with the yogurt (or soured cream), roasted strawberries and any syrupy roasting juices.