Lemon Ricotta Pancakes with Fresh Strawberries
The ricotta pancakes are browned on the outside with an almost creamy, pillowy interior. The lemon flavor is light and refreshing, and the strawberries add a fresh pop of flavor and color!
Ingredients:
4 c. sliced strawberries
2 tbsp. honey, divided
1 c. ricotta
3/4 c. milk (I prefer Ran-Lew Cream Top!)
2 large eggs
1 lemon, zested and squeezed
½ tsp. pure vanilla extract
1 c. all-purpose flour
¼ c. cornstarch
2 tsp. baking powder
1 tsp. salt
Olive oil for frying (Olive oil is best for this recipe – using butter will cause them to burn. Plus, it gives the outside of the pancake a nice crispy, savory note.)
Maple syrup, butter, powdered sugar and/or whipped cream, if desired
Instructions:
- In a small bowl, add one cup of strawberries and one tablespoon of honey. Mash well with a fork. Add the remaining sliced strawberries and toss to combine. Place in the refrigerator.
- In a medium bowl, add remaining honey, ricotta, milk, eggs, lemon juice, and zest. Whisk well until combined. Set aside.
- In another small bowl, combine flour, cornstarch, baking powder, and salt.
- Slowly add dry ingredients to the wet ingredients while whisking to combine – but don’t overmix – small lumps should still be visible. Set aside and allow batter to rest for about 10 minutes.
- Heat your favorite frying pan or griddle over medium-low to medium heat.
- When hot, add some olive oil to your pan. You only want to add enough to coat the pan well. Drop a small dollop of batter onto the pan to test that it sizzles when it hits the pan. If it does, you are ready to proceed.
- Use a scoop or measuring cup to measure out ¼ cup scoops of batter onto your pan or griddle. Allow room for pancakes to spread. Cook until the edges begin to look slightly dry and you see a few bubbles around the edge. This pancake can burn easily – so you will want to flip it as soon as you see these signs of doneness. Once you flip the pancake, allow it to cook 30 seconds to 1 minute more until the other side is browned.
- Add more oil to the pan and repeat step 7 until you have finished cooking all the pancakes. This recipe will make 12 pancakes.
- Top pancakes with strawberries and serve while warm. You can also top with maple syrup, butter, powdered sugar, and/or whipped cream, if desired.
NOTE: These pancakes have a light lemon flavor. If you wish them to be more lemony, you can add additional zest and replace two tablespoons of the milk with additional lemon juice.