Pancakes with ricotta and strawberries

Energy value per serving (3 pancakes): 482 kcal

Ingredients:

- 1/2 cup spelt flour (75g)

- 1/2 cup of 1.5% milk (115g)

- 1 chicken egg (55g)

- 1 pinch of salt

- A handful of strawberries (70g)

- 1 tablespoon of ricotta cheese (20g)

- 1 teaspoon of rapeseed oil (5g)

- Fresh mint leaves (for garnish - optional)

Preparation:

Combine the milk, egg, flour, and salt in a bowl. Mix until smooth. Set the batter aside for about 10 minutes. Heat a teaspoon of canola oil in a frying pan and pour in thin layers of batter. Fry over medium heat, flipping to ensure both sides of the pancake are golden brown. Wash and slice the strawberries. Top the pancakes with ricotta and strawberry slices. Finally, garnish with fresh mint leaves (optional).

Enjoy your meal!