1-First Step: Prepare the Wet Ingredients Begin by whisking the wet ingredients in a large bowl to get a smooth base for your batter. Add 3/4 cup full-fat ricotta cheese, 3 large eggs, 3 tablespoons caster sugar, 3/4 cup milk, 1/2 teaspoon vanilla extract, and 1 teaspoon white vinegar. Whisk vigorously for about 1 minute until the ricotta breaks into small curds without any big clumps, creating a creamy mixture that will make your pancakes extra moist.

2-Second Step: Combine the Dry Ingredients Once the wet mix is ready, scatter the dry ingredients over it to keep things even. Measure out 1 1/3 cups plain flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and a pinch of salt, then sprinkle them on top. Gently whisk everything together until just combined, about 30 seconds; the batter will be thicker than typical pancake batter, which is normal and helps with that fluffy rise.

3-Third Step: Heat the Pan Now, heat a non-stick pan over medium heat for 1-2 minutes to get it nice and hot. Brush the pan lightly with 1 tablespoon melted butter, then use a paper towel to wipe off any excess so you avoid burnt spots and get an even cook. This step ensures your pancakes develop that perfect golden brown color without sticking.

4-Fourth Step: Cook the Pancakes Scoop 1/4 cup of batter into the pan, letting it spread into a thick, even round shape without pushing it too thin. Cook the first side for about 1 1/2 minutes until it’s golden brown and the edges look set. Flip the pancake and cook the other side for another 1 1/2 minutes, adjusting the heat if needed to prevent burning for a total cook time of around 3 minutes per pancake.

5-Fifth Step: Handle the Remaining Batter Repeat the cooking process with the rest of the batter, making sure to stack the finished pancakes on a plate or keep them warm in a low oven at 125°F (50°C). This keeps them soft and ready to serve, especially if you’re making a larger batch. Aim for about 10 pancakes from this recipe, which takes roughly 30 minutes of cooking time.

6-Sixth Step: Prepare the Toppings While the pancakes cook, toss 8 oz strawberries (halved or quartered) with 1 tablespoon caster sugar in a bowl and let them sit for at least 20 minutes to macerate. This softens the fruit and creates a sweet juice that pairs beautifully with the pancakes. Once done, your toppings are ready to go.

7-Final Step: Serve and Enjoy Plate the warm pancakes, add a pat of butter, drizzle with maple syrup, and top with the macerated strawberries if you like. This whole process, from prep to table, takes about 45 minutes, making it perfect for a quick yet impressive breakfast. Remember, these pancakes reheat well, so you can enjoy leftovers the next day. For more storage tips, check out our article on easy meal prep ideas that include similar techniques.