Ricotta Pancakes with Roasted Strawberries

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Cooper has been begging me to make pancakes and I always end up making waffles because I don’t want to be hovering over the stove manning a griddle. But you know, sometimes we have to push ourselves out of our comfort zones 😉

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

I had ricotta from my baked ziti recipe to use up and when I looked through new/beautiful Simple Fare cookbook, I knew exactly what to do with it!! PANCAKES!

Here we have the lightest/fluffiest Ricotta Pancakes with Roasted Strawberries.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Each stack is topped with a sweetened creme fraiche, roasted strawberries and maple syrup added in for good measure. I can’t wait for the weekend, what about you?

Let’s gather our ingredients.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

First things we do is separate the egg whites from the yolks.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Don’t let this intimidate you or put you off because it takes no time at all.

Plus, mixing things with a hand mixer is quite satisfying if I do say so myself.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

We’re going to mix the rest of the wet ingredients together.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Dry ingredients enter the picture.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Fold the egg whites in.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Let the batter sit.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Make the pancakes!  I use my favorite griddle for this occasion.

 

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Stack them up. Put them on a baking sheet. Heat in the oven at 200F until you’re ready to serve.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

I mixed a little maple syrup in with my creme fraiche.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Roasted Strawberries are done from the oven.

I added a little fresh thyme to the strawberries for a nice herbal note.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Let’s get it alllllll together.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

The creme fraiche melts a little on the hot pancakes.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

I didn’t want to stop eating.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

It’s like dessert meets breakfast.

Light and Fluffy Ricotta Pancakes with Roasted Strawberries- find the recipe on Shutterbean.com!

Perfect for the strawberry season coming up in California.

Ricotta Pancakes with Roasted Strawberries

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serves 3-4 

recipe adapted from Simple Fare

for the pancakes 

  • 1  1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 4 eggs, separated
  • 1  1/2 cups buttermilk
  • 1 cup ricotta
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • butter, for greasing the pan

for topping

Preheat oven to 200F.

In a large bowl, whisk together the flour, sugar, egg yolks, buttermilk, ricotta, vanilla, baking powder and salt until well combined and smooth. Beat egg whites in a bowl with a hand mixer until the whites form stiff peaks. Gently fold the whipped egg whites into the batter. Set aside to rest for 5 to 10 minutes.

Lightly grease a large non-stick griddle with butter and set over medium-lower heat. Working in batches, spoon 2 tablespoons of the batter for each pancake onto the griddle. Cook until small bubbles rise to the surface of each pancake, 3 to 4 minutes. Flip the pancakes and continue to cook until golden, 3 to 4 minutes. Transfer the pancakes to a baking sheet. Keep warm in the oven while you make the remaining pancakes.

Serve the pancakes topped with roasted strawberries, a dollop of creme fraiche and maple syrup.

 


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