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
- roasted strawberries
- 1/2 cup creme fraiche
- maple syrup
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.