Strawberry Lemon Ricotta Pancakes are perfectly fluffy pancakes with a hint of lemon and topped with fresh strawberries.
Place butter and milk in a small microwaveable bowl. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
Place egg yolks, sugar, lemon zest, and vanilla in a large bowl and whisk to combine.
Whisk in the cooled milk/butter mixture until smooth. Add to the dry ingredients and stir just until combined (don't overmix!)
In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the reserved batter, just until combined.
Gently fold the ricotta into the batter (the batter will be lumpy).
Heat a large nonstick frying pan over medium heat until hot. Grease the pan with butter or cooking spray.
Measure about 1/4-cup of batter into the pan.
Cook until bubbles form on top of the pancakes, about 4 to 5 minutes.
Flip and cook the other side until golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.
Serve immediately with freshly diced strawberries and powdered sugar.
Recipe adapted from Chow