Strawberry and lemon curd:
In a food processor or blender, puree the strawberries.
Place the the eggs, egg yolks, sugar, strawberry puree and lemon juice in a saucepan. Simmer on a gentle heat, stirring constantly, till the sugar has dissolved – around 5 minutes.
Increase the heat to medium and gradually add the butter, one cube at a time, continue to stir until all the butter has been incorporated.
Reduce heat to low, and simmer for around 3-5 minutes or until the mixture is thick enough to coat the back of a wooden spoon.
Pour into sterilized jars.
Whisk together the flour, baking powder, sugar, and salt in a bowl. Combine the ricotta, milk egg yolks, and vanilla in a separate bowl.
Beat the egg whites until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to loosen the batter, then gently fold in the remaining egg whites in 3-4 batches.
Heat a pan to a medium-high heat, and add about a teaspoon of canola or vegetable oil to the pan. Use a ladle or a measuring cup (I used 1/3 cup measure) to pour the batter into the pan. Cook pancakes for about 3 minutes on the one side, then flip and cook till pancake is cooked through and golden brown.
Spread the strawberry and lemon curd between two pancakes, dust with icing sugar and serve immediately. Alternatively, these pancakes also go down a treat with syrup, ice-cream or even plain-old-cinnamon-and-sugar.
Reprinted with permission of Foodmonger.
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