Creamy ricotta makes these pancakes extra moist and fluffy. Topped with a quick jam of fresh strawberries, your weekend pancakes just got a serious upgrade.
What You Get
What You’ll Need
Maple syrup or powdered sugar (optional)
Makes 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
Hull the strawberries and cut them in halves or quarters, depending on size. In a small saucepan, combine the strawberries, 2 tablespoons sugar, 3 tablespoons water, and a pinch of salt. Bring to a boil over medium heat and cook, stirring occasionally, until the berries break down and the liquid thickens slightly (it will continue to thicken as it cools), about 10 minutes.
Meanwhile, in a bowl, whisk together 1½ cups flour, ¼ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt. In a separate bowl, whisk together 1 cup milk, ¾ cup ricotta, and 3 eggs. Stir in 1 tablespoon melted butter and the juice of 2 lemons (if you want extra lemony flavor, add the zest of 1 lemon). Add the wet ingredients to the dry ingredients and whisk until just combined.
Warm a nonstick frying pan over medium heat, and grease with butter. For each pancake, pour about ⅓ cup batter into the pan, and cook until golden, 3 to 5 minutes per side.
Transfer the lemon-ricotta pancakes to plates, and top with more butter and the strawberry quick jam. Drizzle with maple syrup or sift with powdered sugar, if you want more sweetness, and serve warm.