I have few philosophies in life, but my number 1 motto is “Always say yes to pancakes”. Very, very rarely will a pancake let you down, because a crappy pancake is still a pancake and pancakes are a miracle food of deliciousness. They’re perfect for brinner after a bad day, breakfast on a special day, or late night diner food after a night out. Is there anything pancakes can’t do? I don’t think so.
I normally make vegan pancakes at home, but I was craving something way more indulgent on a lazy Saturday. I remembered some sort of ricotta zeppole/beignets/deep fried deliciousness that I had for dessert a couple of months ago that was made with ricotta (and whiskey caramel sauce, respect), and I knew that’s exactly what I wanted from these pancakes. Because it’s breakfast, I also wanted to cover them in fruity goodness. Thus, these lemon ricotta pancakes with strawberry sauce were born! These beauties have the same delicate texture I loved in that dessert. In fact, I might actually eat these for dessert with a big ole pile of whipped cream on top! Ooooh or chopped macadamia nuts!
Is anyone else obsessed with lemon, by the way? Every time I see lemon bars, lemon cake, lemon pancakes, lemon muffins, lemon curd — I just CAN’T stay away. I even love drinking glasses of hot water with half a lemon, juiced and floating in the hot water. Please send help. Or more lemons. Thanks in advance.
Heat a griddle to approximately 300 degrees (medium heat).
Meanwhile, combine the strawberries with a splash of water in a sauce pan. Cover and bring to boil, then reduce to a simmer, letting the strawberries cook until broken down and the strawberries have released their juices (while cooking the pancakes).
Whisk together the ricotta, honey, eggs, and milk until well combined. Add the zest and lemon juice and stir.
Add the flour, the baking powder, and salt and mix until just combined.
Spritz the griddle with nonstick spray, and pour the pancakes by ¼ c onto the griddle. Cook until bubbles form and then flip, cooking an additional 2 – 3 minutes, until the other side is browned. This recipe makes 10 – 12 pancakes.
Before serving, taste the strawberries and add honey, as desired. This will vary based on your personal tastes and how ripe your strawberries are (I used less than a TBSP).
Recipe makes 10 – 12 pancakes, nutritional estimate is assuming 12 pancakes with 3 per serving + ¼ of the sauce.
Serving size: 3 pancakes + ¼ of the sauce Calories: 220 Fat: 5 Carbohydrates: 37 Fiber: 4 Protein: 12