Ricotta Pancakes with Roasted Strawberries


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.