190g (1 1/4cups) self-raising flour
¾ tsp baking powder
2 tbs caster sugar
10 nasturtium flowers
250mls (1 cup) buttermilk
150g firm ricotta, crumbled
2 eggs, separated
45g butter, melted, cooled
10g (2 tsp) extra butter, for cooking
Wipe the flowers over making sure that they are free from insects. Tear up the flowers into petals and set aside. Sift the flour and baking powder into a medium mixing bowl. Stir in the caster sugar and flowers. Combine the buttermilk, egg yolks and melted butter in a jug. Make a well in the centre of the dry ingredients. Pour in the milk mixture and use a whisk to mix to a smooth batter, stir in the ricotta. Whisk the egg whites to firm peaks and fold the whites into the batter.
Melt some of the butter in a large non-stick frying pan over medium-low heat. Place 2-3 tablespoons of the batter into the pan repeating to get at least 3-4 hot cakes in the pan at once. Cook for 2-3 minutes or until small bubbles appear on the surface.
Turnover and cook for 1 minute or until golden and cooked through. Remove from the pan and keep warm. Repeat with the remaining butter and hotcake batter.
2 cups strawberries, hulled and sliced
⅓ cup nasturtium blossoms
10 spearmint leaves
2 tablespoons honey
2 tbsp verjuice
¼ cup crushed toasted pistachios
Place the sliced strawberries, flowers and the mint into a bowl. Combine the honey and the verjuice together and toss through the strawberries. Garnish with the toasted pistachio nuts.
Place the hotcakes on serving plates. Top with the strawberry salad and serve with fresh cream, yoghurt or ice cream.