Ricotta-Strawberry Pancakes

Serves 4
Time 20 min
Ricotta-Strawberry Pancakes

Flavor rules in these rich, whole wheat pancakes. Creamy ricotta is an unexpected ingredient that yields melt-in-your-mouth results.

Special Diets:

VegetarianVegetarian

Ingredients

    3/4 cupwhole wheat pastry flour
    3 tablespoonssugar
    1 1/4 teaspoonsbaking powder
    1/4 teaspoonfine sea salt
    1 cupricotta cheese
    3 largeeggs
    3/4 cuplow-fat (1%) milk
    1lemon, zest of
    3/4 teaspoonpure vanilla extract
    2 cupsdiced strawberries, plus more for garnish
    2 teaspoonscanola oil

Exclusively for Prime members in select ZIP codes.

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

Serving Size

3 pancakes

Calories

320

Total Fat

12g

Saturated Fat

5g

Cholesterol

185mg

Sodium

430mg

Total Carbohydrate

37g

Dietary Fiber

5g

Total Sugars

13g

Protein

16g

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. See our Terms of Service.