• Drain any extra liquid from the ricotta and then add it to a bowl.
• Add egg, sugar, vanilla extract to egg and use a blender to blend until no big lumps of ricotta are left. 
• Add Flour, Baking powder, Baking soda, salt and milk to the bowl and using a spatula mix just until mixed. 
• The batter consistency should be thick ( a little thicker than regular pancake batter) 
• Grease with 1/2 teaspoon butter and heat a non-stick skillet over medium heat. 
• Pour about 1/3 cup of batter using a ladle to the centre of the pan and with the back of the ladle gently spread the batter. 
• Cook for on low-medium heat for about 1 minute. The cooking time might vary a little depending on the thickness of the pancake. 
• Once the edges start to settle, carefully flip and cook for another 30-40 seconds. 
• Serve with Strawberry sauce topping.  

For Strawberry Sauce

• Clean strawberries. Roughly chop them. 
• Add strawberries, sugar, lemon juice and sugar to a pan. Cook on medium heat until strawberry has softened and almost broken down.
• Once it has thickened and like a compote consistency switch off the stove. Stir in Vanilla Extract.  Let it cool down. Then store in a clean jar.