Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture.

Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.

Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute.

Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup and strawberries.