Pancakes are one of America’s breakfast favorites, especially on the weekends when mornings are a little slower. These skillet-baked treats can be made with all sorts of flours, grains and fruits depending upon your morning cravings, and today ricotta cheese and fresh strawberries are on the menu.
Ricotta cheese adds a nice creamy texture and a bit of protein to traditional flapjacks, and lightens up the batter for a fluffier cake. Strawberries, especially in season, add natural sweetness and a fruity taste we all enjoy. The combination of the two flavors are similar to a strawberry shortcake, but even more delicate. I like to top them off, with a dusting of powdered sugar and a light drizzle of maple syrup for a beautiful ending.
So skip the line at the local breakfast house and make a batch of these Strawberry Ricotta Pancakes for your family – they will adore you even more than they already do. Enjoy!
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
1 cup ricotta cheese
2 teaspoons lemon zest
2 eggs, separated
1 cup buttermilk
1 pint fresh strawberries, washed and halved
1. In a stand mixer combine flour, baking powder, salt and sugar. Add ricotta cheese and mix on low until combined. Add egg yolks, lemon zest and buttermilk and mix on low until smooth.
2. Whip egg whites in a separate bowl, until soft peaks. Fold egg whites into batter, until light and fluffy. Do not over mix.
3. In a large non-stick pan, add 1 tablespoon vegetable oil and heat on medium for 2 minutes, wipe excess oil out of pan with paper towel. Spoon pancake batter in small rounds in pan, and place 2-3 strawberry halves on each pancake. Flip pancakes over after 3 minutes, and lightly brown on other side, about 2 minutes. Sprinkle with powdered sugar, more strawberries, and a drizzle of powdered sugar.