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. Brush lightly with melted butter.

Batter – Pour in ¼ cup batter – it should just about spread evenly into a round but may need a bit of coaxing.

Cook 3 minutes – Cook the first side for 1 ½ minutes or until golden brown. Flip then cook the other side for 1 ½ 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.

Serve ricotta pancakes with macerated strawberries, 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.