Ricotta Pancakes with Fresh Strawberry Syrup
  • 1½ c. flour
  • 1 tsp. baking powder
  • 1½ tsp. salt
  • 3 eggs, separated
  • 1¾ c. + 2 tbsp. milk
  • ½ c. + 2 tbsp. ricotta cheese
  • ¼ c. sugar
  • 1 tbsp. vanilla extract
  • butter for the griddle
  • 1 lb. fresh strawberries, diced
  • 1 c. sugar
  • 3 tbsp. freshly squeezed orange juice
  • 1 tbsp. orange zest
  1. To make syrup: In a medium sauce pan, add the strawberries, sugar, orange juice, and orange zest. Turn on medium heat and stir until sugar is dissolved. Allow to simmer for 15-20 minutes and turn the heat to low and simmer for another 10 minutes. Remove from heat and the syrup will thicken even more.
  2. To make pancakes: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Separate the eggs. In a separate bowl, whisk together the 3 egg yolks, milk, ricotta cheese, sugar, and vanilla extract. Whisk until all ingredients are well mix and blended. Pour the milk mixture into the flour mixture use a rubber spatula to mix well. In another separate bowl, beat the egg whites with an electric mixer on medium speed until frothy and then turn on high until soft peaks begin to form.
  4. Use a rubber spatula to fold in the egg whites until all the streaks are well blended. Turn on the griddle to 250-300 Degrees. Lightly butter the griddle and pour half cup of pancake batter onto the griddle and cook on each side for 1-2 minutes until golden. Repeat process until all batter is used. Serve with strawberry syrup as desired.
Recipe by Brown Sugar Food Blog at https://bsugarmama.com/ricotta-pancakes-fresh-strawberry-syrup/