Bart's Recipes
Wash the strawberries, remove the hulls and cut the fruit into small pieces. In a large bowl, combine the ricotta, eggs, almond flour and baking powder. Whisk vigorously with a whisk until smooth and evenly mixed.
Place the strawberry pieces together with the honey in a saucepan. Set the pan over medium-high heat and gently bring to a boil. Let the fruit simmer gently for approximately five minutes until the strawberries are soft and the liquid has reduced to a warm compote. Remove from heat and set aside.
Meanwhile, heat the butter in a large frying pan over medium-high heat. Using a spoon, drop small portions of the ricotta batter into the pan to form round pancakes. Fry the pancakes for two to three minutes on one side until the edges become set. Flip with a spatula and fry the other side for another two to three minutes until golden brown and completely cooked.
Divide the cooked ricotta pancakes among the plates. Generously spoon the warm strawberry compote over the pancakes and serve immediately.
