Warm up your morning with a steaming stack of fluffy ricotta pancakes topped with balsamic glazed strawberries and scoops of Classic Vanilla ice cream.
In a large jug, mix together the self-raising flour, sugar and bicarb soda.
In a small jug, whisk together the milk, egg, vanilla extract and ricotta until smooth. Pour into the dry mixture made in step one, and stir until just combined. Set aside for 5 minutes to rest.
Heat a frypan over medium heat and add a little butter. Pour approx. ¼ cup of the mixture into the middle of the pan. Cook for a few minutes until the underside is browned and there are bubbles at the top. Flip, and cook until the underside is browned. Repeat with remaining batter.
To prepare the balsamic roasted strawberries, preheat the oven to 180C fan forced.
Mix the olive oil, caster sugar and balsamic vinegar together in a bowl, then add the strawberries and toss to combine.
Add to a rimmed baking pan and bake for 20 minutes, or until the strawberries are soft and the sauce has started to thicken. To serve, stack pancakes on top of one another, top with a generous scoop of Connoisseur Classic Vanilla Ice cream and a spoonful of roasted strawberries.