Your little pancake fans are going to flip when they try this tasty strawberry ricotta pancakes recipe! Ricotta makes the inside of each pancake light and fluffy while the outside stays delightfully crisp. Serve them with plenty of my easy homemade strawberry syrup. Smart Recipes, American Recipes, Dairy,Eggs,Vegetables Recipes, Recipes Dairy,Eggs,Vegetables American Strawberry And Ricotta Pancakes Strawberry And Ricotta Pancakes Recipe | PT35M Serves 4 Ingredients: 0.75 Cup All Purpose Flour 1 Teaspoon Baking Powder 0.5 Teaspoon Salt 0.5 Teaspoon Ground Nutmeg 2 Large Eggs 1 Cup Ricotta Cheese 0.5 Cup Milk 1 Tablespoon Granulated Sugar 1 Lemon 1 Teaspoon Lemon Juice 4 Cups Fresh Strawberries 2 Cups Granulated Sugar 0.25 Teaspoon Lemon Juice 1 Cup Fresh Sliced Strawberries Pancakes: In a large bowl, combine the flour, baking powder, salt, and nutmeg. In a separate bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined. Allow the batter to rest at least 5 minutes. Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden. Syrup: In a food processor, add strawberries and blend until smooth. Pour through a wire mesh to remove all the seeds. Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off. Remove from the heat and cool.

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