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Ricotta strawberry pancakes

Difficulty Easy
Season Spring
Preparation 10 mins
Cooking 10 mins
Ricotta strawberry pancakes


Mix ricotta, milk, egg yolks, and vanilla together in a large bowl.

Combine dry ingredients, then tip into the wet mixture, mixing gently until just combined.

Separately, whisk egg whites by hand until just foamy on top, and gently fold into the mixture using a spatula.

Heat oil in a pan over medium heat (you can use an oil spray if you prefer).

Drop serving spoons full of the mixture into the pan.

Once bubbles rise evenly to the surface of the batter (about 2 minutes), flip the pancake to cook the other side until golden.

Repeat until all pancakes are cooked, keeping pancakes warm under foil until all are finished.

To serve

Once all pancakes are cooked, arrange on plates with strawberries scattered on top, with a side of runny local honey. Add extra seasonal fruit as desired.

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