Strawberry Ricotta Pancakes
makes 6-8 pancakes
1 cup pancake mix
1 cup ricotta cheese
zest of 1/3 a lemon
3/4 cup milk
2 large eggs, separated
1/2 teaspoon vanilla extract
butter, for cooking
1-2 cups sliced strawberries
1 cup pancake mix
1 cup ricotta cheese
zest of 1/3 a lemon
3/4 cup milk
2 large eggs, separated
1/2 teaspoon vanilla extract
butter, for cooking
1-2 cups sliced strawberries
Combine the baking mix, ricotta, lemon zest, milk, egg yolks, and vanilla in a large bowl.
Place the egg whites in another large bowl or in a stand mixer. Beat egg whites until stiff (this can be done by hand, with a handheld mixer or in a stand mixer). Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
Heat a griddle over medium-high heat. Melt a small bit of butter on the griddle, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Arrange your strawberries slices on top. Flip the pancakes and cook another 3-4 minutes.
Serve with warm maple syrup.