Fluffy Ricotta Pancakes with Strawberry Sauceby Ayesha Curry | 1 year ago
Pancakes. Soft and fluffy melt in your mouth clouds of greatness that are smothered with maple syrup and in my household some form of fruit sauce. These “Fluffy Ricotta Pancakes With Strawberry Sauce” are irresistible and surprising. When I think ricotta cheese I definitely don’t think pancakes. But try it and I promise to change your mind. And the strawberry sauce is simple and tasty and the perfect partner for this dish. You can always substitute others fruits instead of strawberries. I just happened to have a bunch on hand. My “Raspberry Sauce” in my book “The Seasoned Life” would also be perfect with this dish! Share your favorite pancake toppings in the comments below.
1 cup ricotta cheese
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice, fresh.
One cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons dark brown sugar (You can substitute white sugar.)
2-3 tablespoons butter for frying
Whisk together flour, baking powder, salt and brown sugar in a large bowl.
In a separate bowl add ricotta, buttermilk, eggs, vanilla and lemon juice and combine well.
Carefully add the dry to the wet ingredients until combined. Don’t over mix the batter. It should be slightly lumpy. And set aside.
Heat a large griddle or cast iron skillet over medium-low heat and add a tablespoon of butter. (Use about one tablespoon butter for each batch of pancakes you make.)
Scoop pancake batter onto the hot pan. (I use a 1/4 measuring cup to get the same sized pancakes every time.)
Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
Serve ricotta pancakes warm and top with strawberry sauce and a little or a lot (no judgment here) of maple syrup!
1 1/2 cups strawberries, chopped.
One tablespoon brown sugar
One tablespoon agave nectar
1/2 tablespoon lemon juice
Pinch of salt
To make the sauce place chopped strawberries, sugar, and agave into a small saucepan. Coat well and add water. Bring to a boil over medium-high heat. Lower heat and stir until slightly thickened, about 10 minutes.
Allow to cool and serve with pancakes!