Name: Strawberry Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 1/4 cups flour; 3/4 cups granulated sugar; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 1/4 cups milk; 3/4 cups ricotta cheese; 1 whole lemon (zested and juiced); 3 whole eggs (separated); 1/2 pound fresh strawberries (hulled and finely chopped, plus additional for topping); powdered sugar (as needed for topping); syrup (as needed for topping)

I have continually seen amazing looking ricotta pancakes in our famous diners here in NJ. I knew I needed to get on the train and try making them myself for brunch. Strawberry and lemon go with each other so well and gorgeously cut through the rich ricotta cheese, so that was the natural direction to go in my mind. It spoke to the Italian in me, ha! I also always think of my Nana Person (Jeanie) when I make pancakes. She would make them almost every morning for my little brother and I when we would visit her and my Papa. She would even cut them into little animal shapes to make them super fun. These strawberry lemon ricotta pancakes would be right up her alley!

Gorgeous Jersey fresh strawberries! — Gorgeous Jersey fresh strawberries were so juicy and amazing in these strawberry lemon ricotta pancakes. The color was so vibrant and I loved it.

The strawberry lemon ricotta pancake batter all ready to cook off! — This batter for the strawberry lemon ricotta pancakes was just so luscious. I loved how simple it was to make too. I just whisked my wet ingredients into my dry ingredients before I switched to a spatula to fold in my gorgeous strawberries.

The strawberry lemon ricotta pancakes cooking away on the griddle. — After I let the batter rest for a bit to relax the gluten, it was time to cook! The strawberry lemon ricotta pancakes cooked off in batches on my beloved electric griddle for about 4 minutes on each side.

Once they were all cooked off, I plated them with a dusting of powdered sugar and extra strawberries on top. Oh my goodness, these babies were pure fluffy perfection! The ricotta made the mouth feel incredible and kept them from being cloying. Strawberry lemon ricotta pancakes were definitely the perfect way to enjoy Sunday brunch!

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Strawberry Lemon Ricotta Pancakes

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Course: Breakfast

Servings: 4

Author: Jeanie and Lulu's Kitchen

Ingredients

2 1/4 cups flour
3/4 cups granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
3/4 cups ricotta cheese
1 whole lemon zested and juiced
3 whole eggs separated
1/2 pound fresh strawberries hulled and finely chopped, plus additional for topping
powdered sugar as needed for topping
syrup as needed for topping

Instructions

Whisk the flour, sugar, baking powder and salt together in a large mixing bowl to aerate them. In another bowl whisk the milk, ricotta, lemon zest, lemon juice and egg yolks together. Pour the wet ingredients into the dry ingredients and gently whisk them together just until a batter forms.
Take the separated egg whites and whip them up with a hand mixer until they become like fluffy clouds. Gently fold them into the batter with a spatula, along with the strawberries. Set the batter aside for 30 minutes to let it rest. When it's ready, preheat an electric griddle to 350 or a griddle pan on the stove over medium high heat. Lightly grease it with butter.
Cook the pancakes in batches for about 4 minutes on each side. they should get puffy, golden and glorious! Plate them and top them with powdered sugar and extra fresh strawberries. Pour a little syrup on as well if desired. Enjoy!!

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