RICOTTA PANCAKES WITH MULLED STRAWBERRIES

Steps:

• Begin with the mulled strawberries.
• Hull the strawberries in a bowl and set aside.
• Place the orange juice, sugar star anise and caraway seeds in a small pan.
• Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
• Chill for at least an hour and up to 8 hours.
• Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
• Sift over the flour, baking powder and salt and stir to make a smooth batter.
• Using an electric whisk, beat the egg whites until stiff.
• Carefully fold into the batter.
• Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan.
• Cook in batches for 1 minute on each side until puffed and golden.
• Repeat to make 12 Pancakes.
• Divide between 4 plates and spoon over the mulled strawberries.