Frittelle (Pancakes) with Strawberries and Ricotta

Method

1. Separate the egg yolk from the white. Beat the egg white until stiff peaks form.
2. In a bowl, mix the egg yolk with the sugar until pale and creamy.
3. Sift in the flour and baking powder, add the vanilla seeds, and stir.
4. Gradually add the milk, mixing until you have a smooth batter.
5. Gently fold the beaten egg white into the batter using a spatula, from bottom to top, until just incorporated.
6. Let the batter rest while you prepare the strawberry compote.
7. For the compote: cut the strawberries into small pieces, place in a pan with a little sugar and lemon zest. Cook over medium heat for about 3 minutes, until the strawberries soften and release their juices.
8. In a non-stick pan, melt a knob of butter over medium heat. Pour a ladleful of batter into the pan to form a small pancake. Cook until the underside is golden, then flip and cook the other side. Repeat with the remaining batter.
9. In a small bowl, mix the ricotta with a splash of milk until smooth and creamy.
10. Serve the frittelle topped with the strawberry compote and a dollop of ricotta cream.