1. WHISK together the flour and sugar in a large bowl. In a separate bowl whisk together milk, eggs and butter until smooth. Pour into flour mixture and just whisk until combined. Stir through the ricotta and chocolate.
2. HEAT a large non-stick frypan over moderate heat then brush with some of the extra butter. Spoon ¼ cup amounts of batter into the pan without crowding. Cook hotcakes 2 minutes each side or until golden and puffed. Transfer to a baking tray and keep warm in the oven. Cook remaining hotcakes, brushing pan with butter for each batch.
3. PLACE the strawberries and maple syrup in a saucepan and stir over a moderate heat until warm and juicy. Serve with hot cakes.