Instructions:

Wash, trim and slice the strawberries then splash in half of the Muscat Canelli and set aside. Combine flour, sugar, baking powder and salt in a mixing bowl. In another small bowl, add the separated egg white only and whisk until light airy and soft peaks. Mix the wet ingredients- egg yolk with the ricotta cheese, milk, vanilla extract and remaining Muscat Canelli wine. Pour this into the dry flour mixture and stir gently, leaving some small lumps. Then gently fold in the whipped egg whites until just mixed. On a pre-heated griddle melt butter and pour batter to preferred size pancakes. Flip halfway through to cook until evenly golden brown and moist. Remove to serving plate and top with sliced strawberries and whipped cream.

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