Ricotta-Strawberry Pancakes
Serves 4
Time 20 min
Flavor rules in these rich, whole wheat pancakes. Creamy ricotta is an unexpected ingredient that yields melt-in-your-mouth results.
Special Diets:
Ingredients
- 3/4 cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup ricotta cheese
- 3 large eggs
- 3/4 cup low-fat (1%) milk
- 1 lemon, zest of
- 3/4 teaspoon pure vanilla extract
- 2 cups diced strawberries, plus more for garnish
- 2 teaspoons canola oil
Method
In a medium bowl, whisk together flour, sugar, baking powder and salt.
In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla.
Add dry ingredients to wet ingredients, stirring just until combined.
Stir in strawberries.
Heat oil in a large skillet or on a griddle over medium heat.
When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan.
Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes.
Flip and cook the other sides until browned.
Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking.
Serve pancakes garnished with more berries.
Nutritional Info:
Per serving: 3 pancakes, 320 calories (110 from fat), 12g total fat, 5g saturated fat, 185mg cholesterol, 430mg sodium, 37g carbohydrates (5g dietary fiber, 13g sugar), 16g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup ricotta cheese
- 3 large eggs
- 3/4 cup low-fat (1%) milk
- 1 lemon, zest of
- 3/4 teaspoon pure vanilla extract
- 2 cups diced strawberries, plus more for garnish
- 2 teaspoons canola oil