Lemon Ricotta Pancakes with Strawberry Sauce

These pancakes are fluffy, with a nice tang from the ricotta and a hint of lemon. They are perfect for a sauce made of fresh strawberries (or you could use any fresh fruit). Maple syrup is probably not the best for these pancakes, since it would probably hide the flavor of the ricotta and lemon.

For the pancakes:

• 1 1/2 C. buttermilk
• 2 eggs
• 1/2 C. ricotta
• 1 tsp. lemon extract
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 1/2 C. AP flour
• butter for the griddle

For the sauce:

• 1 C. fresh strawberries, chopped
• 1/4 C. sugar
• 1 Tbsp. lemon juice

In a medium-sized bowl, beat the eggs into the buttermilk. Add the ricotta and lemon extract and stir to combine. Add the sugar, salt, baking soda, and flour, and gently mix, until just combined. Do not over-mix or your pancakes will be tough.

Heat a griddle or large pan over medium heat. Add a pat of butter and melt to coat the surface. Pour the pancake batter by 1/4 or 1/2 cup portions. Cook until bubbles form and break on the surface of the pancake and the edges begin to brown. Flip the pancakes over and cook for about 1 minute more, until lightly browned. Keep warm until serving.

While the griddle is heating, start the sauce. In a small saucepan over medium-low heat, add the strawberries, sugar, and lemon juice. Simmer until the fruit begins to soften and a syrup forms. 

Serve the pancakes with the strawberry sauce on top. Refrigerate any leftover sauce - it makes a great topping for ice cream!

Makes 12-16 pancakes.