Ricotta Pancakes with Strawberry Coulis

Light, lemony pancakes with an elegant, sweet strawberry sauce.

Ingredients

Ricotta Pancakes

1/2 cup all-purpose flour

4 teaspoons granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup milk

1/4 cup ricotta

1 egg

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

4 teaspoons fresh lemon juice

2 tablespoons melted butter

1/4 cup strawberry coulis

1 tablespoon powdered sugar

Strawberry Coulis

16 ounces frozen strawberries, thawed

1/2 cup sugar

1 tablespoon fresh lemon juice

Instructions

To Make the Pancakes

1. In a small bowl, combine together flour, sugar, baking powder, baking soda and salt; set aside.

2. In a large bowl, whisk together milk, ricotta, egg, and vanilla until combined. Add lemon zest, lemon juice, and half the melted butter to the milk mixture and whisk until combined (curdling is normal).

3. Pour milk mixture into flour mixture and whisk until slightly lumpy.

4. Add the remaining butter to a nonstick skillet over medium heat.

5. Pour 1/4 cup of batter onto the buttered skillet and cook until bubbles appear on the surface and the bottom is golden brown (2-3 minutes). Flip and cook opposite side until golden brown (about 2 minutes). Repeat with remaining batter.

6. Serve warm with powdered sugar and strawberry coulis.

To Make the Coulis

1. Combine all ingredients in a pot over medium high heat, stirring frequently.

2. Once the mixture begins to boil, reduce heat low and simmer, uncovered, for 10 minutes.

3. Remove from heat and cool slightly.

4. Blend until smooth. Strain in a fine sieve and cool before serving.

Print

With ImageWithout Image

Ricotta Pancakes with Strawberry Coulis

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Light, lemony pancakes with an elegant, sweet strawberry sauce.

Ingredients

Ricotta Pancakes

• 1/2 cup all-purpose flour
• 4 teaspoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup ricotta
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 4 teaspoons fresh lemon juice
• 2 tablespoons melted butter
• 1/4 cup strawberry coulis
• 1 tablespoon powdered sugar

Strawberry Coulis

• 16 ounces frozen strawberries, thawed
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice

Instructions

To Make the Pancakes

1. In a small bowl, combine together flour, sugar, baking powder, baking soda and salt; set aside.
2. In a large bowl, whisk together milk, ricotta, egg, and vanilla until combined. Add lemon zest, lemon juice, and half the melted butter to the milk mixture and whisk until combined (curdling is normal).
3. Pour milk mixture into flour mixture and whisk until slightly lumpy.
4. Add the remaining butter to a nonstick skillet over medium heat.
5. Pour 1/4 cup of batter onto the buttered skillet and cook until bubbles appear on the surface and the bottom is golden brown (2-3 minutes). Flip and cook opposite side until golden brown (about 2 minutes). Repeat with remaining batter.
6. Serve warm with powdered sugar and strawberry coulis.

To Make the Coulis

1. Combine all ingredients in a pot over medium high heat, stirring frequently.
2. Once the mixture begins to boil, reduce heat low and simmer, uncovered, for 10 minutes.
3. Remove from heat and cool slightly.
4. Blend until smooth. Strain in a fine sieve and cool before serving.

---

Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

Be the first to find out about my new recipes!