INGREDIENTS

• 340g Better Batter
• 1 & 1/4 cups milk
• 1 tsp apple cider vinegar
• 2 eggs
• 2 tablespoons of oil
• ½ cup ricotta
• 1 punnet of strawberries, tops removed, washed and halved

TO SERVE 

• Fresh cream, strawberries and pure maple syrup 

METHOD

1. Preheat the oven to 180C (160C fan-forced)
2. Add the better batter to a mixing bowl and make a well in the centre. 
3. Pour the milk, vinegar, eggs, ricotta and oil into the well and then use a fork to combine the better batter with the wet ingredients. Whisk until you have a smooth batter, some lumps from ricotta are fine.
4. Pour the batter into a non-stick or lined slice tray. Press the strawberries into the batter.
5. Bake for approximately 25 minutes. Check that the pancake is cooked by piercing a skewer into the thickest part of the cake. If it comes out clean, the cake is ready.
6. Allow to cool before serving with cream, maple and fresh strawberries.