Whisk wet - Place the Wet ingredients in a bowl and whisk vigorously to combine. You should have little ricotta curd bits in it, but you don't want giant ricotta clumps.

Add dry - Scatter the Dry ingredients across the surface then whisk until combined. The batter is a little thicker than standard pancake batter.

Lightly butter pan - Heat a non-stick pan over medium heat until hot (I use 2 pans). Brush lightly with melted butter (or melt a bit then wipe off excess with paper towels - Note 4).

Batter - Pour in 1/4 cup batter - it should just about spread evenly into a round but may need a bit of coaxing. (I use an ice cream scoop - Note 5)

Cook 3 minutes - Cook the first side for 1 1/2 minutes or until golden brown (turn heat down if browning too fast). Flip then cook the other side for 1 1/2 minutes or until golden. Remove onto a plate.

Cook remaining - If your non-stick coating is good, you won't need more butter though a very light brush of melted butter every 2nd or 3rd pancake won't hurt. Continue cooking, lowering the heat as you go as the pan gets hotter. You should get 9 to 10 in total. Keep cooked pancakes stacked so they keep each other warm (or use a low 50C/125F oven).

Serve ricotta pancakes with macerated strawberries (below), softened butter and copious amounts of maple syrup!

Toss together strawberries and sugar in a small bowl. Set aside for 20 minutes to allow them to sweat and soften slightly. (Even overnight in fridge is fine.) Serve on pancakes!