Ricotta pancakes with sugared strawberries

What to do:

Preheat the oven to 120°C and place the baking tray in the oven to keep warm. Set out the chopping board and knife. Hull the strawberries and slice each one into 2 or 3 pieces. Place in one of the medium bowls and add 2 tablespoons of the caster sugar.
Weigh the flour, then sift it, along with the remaining 1 tablespoon of sugar and a pinch of salt, into the large bowl.
Melt the butter in the saucepan over a medium heat. Pour half into the small bowl and set aside. Pour the other half into the second medium bowl. Add the milk and eggs and whisk together.
Make a well in the flour and pour in the egg and milk mixture. Using the wooden spoon, mix until you have a smooth batter. Crumble the ricotta into the batter in small lumps.
Use the pastry brush to brush the base of the non-stick frying pan with some of the melted butter, and place the pan over a medium heat. Drop a ladleful (or a couple of spoonfuls) of batter into the pan, allowing room for the pancake to spread a bit. Cook for 2-3 minutes until bubbles form on the uncooked side. Flip the pancake using the egg lifter, and cook for a further minute on the second side.
When the pancake is done, slip it onto the warm tray in the oven. Before you cook another pancake, brush the pan with a little more melted butter. Continue until you have used all the batter. Arrange the pancakes on the serving plate, then top each one with a quantity of sliced strawberries and a dollop of cream.