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Ricotta Pancakes with Roasted Strawberries

Ricotta pancakes that are light as a feather, smothered with one,two, three... dollops of roasted strawberries.
Course Breakfast
Cuisine California Greek
Keyword pancakes, ricotta, strawberries
Servings 2
Author Precious Ricotta carton, originally called 'Heavenly Pancakes"

Ingredients

  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 eggs
  • 1/2 lb whole ricotta cheese
  • 2/3 cup milk
  • 1/2 cup flour
  • 1-2 small baskets of whole strawberries
  • 2-3 tablespoons of honey

Instructions

Pancakes

  1. Separate eggs and whip whites until soft peaks. Set whites aside.

  2. Mix all other ingredients together thoroughly. Gently fold in whites.

  3. Put 1/4 cup or so on medium hot greased griddle. Flatten somewhat with spoon.

  4. Cook until lightly golden brown and turn once.
  5. Serve with roasted warm strawberries.

Strawberries

  1. Make strawberries the night before or first before the pancakes. Set aside.
  2. Heat the oven to 400 degrees.
  3. Wash and remove the stems and place on a paper towel to dry.
  4. Do not cut the strawberries in half.
  5. Place the strawberries on a rimmed sheet pan or baking pan, and drizzle with honey.
  6. Place in a pre-heated oven for 15-20, depending on the size of the strawberry.
  7. Bake until they become soft but still hold their shape, not mushy.
  8. Serve warm with pancakes.

Recipe Notes

Triple for a family of six.