Lemon Ricotta Pancakes

Lemon Ricotta Pancakes with Strawberry Sauce

Strawberry Sauce.

• • 1/2 pound strawberries, hulled and chopped

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

Combine all ingredients in a saucepan, and bring to a boil. Reduce to a simmer, and cook, stirring frequently, until thick, syrupy, and reduced to 1 cup. Let cool while you make the pancakes. The sauce can be made a day in advance, as well.

Pancakes.

• • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1/2 teaspoon baking powder

  • 1 1/4 teaspoons baking soda

  • 1/2 teaspoon coarse Kosher salt

  • 1 cup whole milk

  • 1 cup ricotta cheese

  • 1/2 cup sour cream

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1/4 cup lemon juice

  • zest of 1 large lemon

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Separately, whisk together the milk, ricotta, sour cream, eggs, vanilla, lemon juice and zest. Add the wet ingredients to the dry, and whisk briefly, just to moisten; a few lumps in the batter are fine, and you shouldn't over-mix.

Heat a griddle to between 300-325 degrees F. Use a 1/4 cup measuring cup to portion out the batter for the pancakes, leaving plenty of space between them so you can flip with ease. Cook for several minutes on one side until golden brown, then flip and cook the other side until cooked through.

Serve with the strawberry sauce, and/or with butter and maple syrup.

Yields about 16 pancakes (serve 2-3 per person)

Recipe from Curly Girl Kitchen