Plate of strawberry pancakes with syrup

Lemon Ricotta Pancakes With
Strawberry Sauce

These fluffy and moist pancakes taste good on their own and even better with fresh homemade strawberry syrup. This North American-style pancake is different from the large and flat French crêpe. Their fluffy volume has pockets which are great for soaking in the syrup – the popular topping of choice.  Maple syrup is always a favourite but a fresh strawberry topping is a great choice for summer and it only takes three ingredients.

SERVINGS: 6

DIFFICULTY: EASY

INGREDIENTS

Pancakes 

  • 2 ½ (310g) cups all-purpose flour
  • 2½ (30g) tbsp baking powder
  • ¼ (50g) cup light or brown sugar
  • 1 (6g) tsp salt
  • 4 eggs
  • 10oz (285g) whole milk ricotta cheese
  • 2 cups (570ml) whole milk
  • 1 (30g) tbsp lemon juice
  • 1 tbsp (30g) lemon zest
  • 2 tsp (10g) vanilla extract
  • butter, for the pan
 Strawberry Topping
  • 500g strawberries
  • 1⁄3 cup (60g) sugar
  • 1 tbs (30g) lemon juice

INSTRUCTIONS

Pancakes:

  1.  Dry ingredients: Whisk the flour, baking powder, brown sugar, and salt together in a large bowl until incorporated.
  2.  Wet ingredients: Beat the eggs in a separate bowl. Add the ricotta cheese and whisk until smooth. Then add the milk, lemon juice, lemon zest, and vanilla and whisk until combined.
  3.  Slowly pour the wet ingredients into the flour mixture and combine well with the whisk.
  4. Melt a tablespoon of butter in a heated skillet over medium heat. Ladle about a 1/4 cup of batter or more, depending on your desired size.
  5. Flip with a spatula once one side is golden brown, and bubbles begin to form on the top. Allow the other side to cook through, about two to three minutes. Add more butter to the pan for the rest of the batches, as needed.


Strawberry Topping (optional)

  1. In a saucepan, combine sliced strawberries, sugar, and lemon juice. Bring to a boil over medium heat. Stir occasionally, and the strawberries will start to soften and break down.
  2. Simmer for 20 minutes or until sauce is thickened, over a reduced heat. Remove from heat. The sauce will thicken slightly once cooled. Store in the refrigerator until ready to use. 
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