Print It

Strawberry Ricotta Pancakes

From

Yield:

Makes 1 dozen 4-inch pancakes

Directions

1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda
2 tbl. sugar
1/4 tsp salt
3 tbl. unsalted butter, melted
1/2 cup ricotta cheese
3/4 cup milk
1 egg, separated
Grated zest of 1 lemon
3/4 cup thinly sliced fresh strawberries

 

In a large mixing bowl sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry, clean bowl, beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, be careful not to over mix. Heat griddle over medium high heat, then butter lightly. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown turn pancakes over and cook until bottoms are golden brown.