February 20, 2020 - 12:19 GMT hellomagazine.com While there’s nothing wrong with serving pancakes with just a squeeze of fresh lemon and a sprinkling of sugar, there's no harm in upgrading your offering with this fun twist. This strawberry and ricotta roll-up recipe is the perfect treat - think if a fruit winder had the ultimate makeover, this would be it.
3. Heat a large non-stick frying pan over a medium heat. Add a small amount of oil or butter and, using a few sheets of scrunched up kitchen paper, wipe around the pan so that it is lightly greased. 4. Pour about 3 tbsp of batter into the pan, then swirl it around so that it thinly covers the base of the pan. Cook for 45 seconds or until golden brown then flip it over using a fish slice and cook for 30 seconds on the other side. Remove from the pan and place between sheets of baking paper and repeat the process with the remaining batter. 6. Spread a heaped spoonful of the mixture on the surface of a pancake then scatter with strawberry slices.
7. Roll the stacked pancake up into a tight roll then cut into 2cm/3/4in thick pieces and serve with a dusting of icing sugar and a few mint leaves scattered around.
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