Strawberry Ricotta Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup ricotta cheese
- 3/4 cup milk
- 1 egg, separated
- Grated zest of 1 lemon
- 3/4 cup thinly sliced fresh strawberries
- Butter for greasing griddle
In a large mixing bowl, sift together the dry ingredients. In a medium bowl, combine the melted butter, ricotta cheese, milk, egg yolk and lemon zest. Mix well.
Make a well in the dry ingredients and add the milk mixture. Stir until the dry ingredients are just moistened.
In a small, dry, clean bowl, beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being careful not to over mix.
Heat the griddle over medium-high heat, then butter lightly. Drop the batter by 1/3 cupful onto the griddle. Cook the pancakes until bubbles form and break on top, and bottoms are golden brown. Turn the pancakes over and cook until the bottoms are golden brown.
Recipe reprinted by permission of <I>Magnolia House, TX<. All rights reserved.
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