1/2cupmilk(may need up to 3/4 cup to reach desired consistency)
1/4cuplemon juicefresh
1tablespoonlemon zest
1largeeggwhisked
1teaspoonvanilla extract
Strawberry Syrup
2cupsstrawberriesfresh or frozen, sliced
1/4cupsugar
1/2cupwater
1tablespoonlemon juice
11/2teaspoonscornstarch
1/4cupwater
Instructions
Begin by making the strawberry syrup. In a saucepan, add the strawberries, water and sugar and simmer on medium-low heat for 5-7 minutes, stirring often and mashing the strawberries as they soften. Strain the strawberries through a mesh sieve to be left with a thin sauce. Return the liquid to the saucepan. In a small cup, mix the lemon juice, cornstarch and another 1/4 cup of water to make a slurry. Add it to the strawberry liquid in the saucepan and stir until thickened to desired consistency. Remove from heat and let it cool completely.
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Add the ricotta cheese, 1/2 cup milk, lemon juice, lemon zest, egg, and vanilla extract and mix to form the batter. If the batter is thick, add the remaining milk or as much as needed to reach the right consistency for pancakes (how much milk you need will depend on how much moisture is in the ricotta cheese).
Heat a pat of butter in a frying pan or griddle over medium heat and scoop 1/3 cup pancake batter (or as much as desired). Cook for a couple of minutes and then flip to cook the other side. Repeat with remaining batter.
To serve, dust pancakes with powdered sugar (optional) and drizzle with the strawberry syrup. Enjoy!
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.