Makes 6-8 Pancakes

100 GRAMS CHOPPED FRESH STRAWBERRIES

1 LARGE EGG

275ML WHOLE FAT MILK

125 GRAMS FRESH RICOTTA

2 TSP VANILLA

175 grams All Purpose flour

55 GrAMS WHITE SUGAR

15 GRAMS BAKING POWDER

UNSALTED BUTTER FOR GRIDDLE

MAPLE SYRUP

PINCH OF SEA SALT

IN A SMALL BOWL WHISK THE EGG, MILK, RICOTTA AND VANILLA. IN A SEPERATE BOWL COMBINE THE FLOUR, SUGAR, BAKING POWDER AND SALT. GENTLY STIR THE WET INTO THE DRY WITH A WOODEN SPOON. FOLD IN THE STRAWBERRIES. HEAT A GRIDDLE TO MEDIUM HIGH HEAT. COAT THE GRIDDLE WITH UNSALTED BUTTER. SPOON THE PANCAKE MIXTURE ONTO THE HOT GRIDDLE (WHATEVER SIZE PANCAKE YOU PREFER). COOK ON THE BOTTOM SIDE UNTIL BUBBLES FORM ON THE TOP AND THE BOTTOMS ARE GOLDEN BROWN. FLIP AND COOK FOR A FEW MINUTES MORE. SERVE WITH FRESH SLICED STRAWBERRIES AND MAPLE SYRUP.