1-cup whole milk or part-skim milk ricotta
2 tablespoons Granulated Sugar
1-teaspoon pure vanilla extract
½ teaspoon finely grated lemon zest
1/8 teaspoon salt
½ cup all purpose flour
Oil, or butter for cooking pancakes
Strawberry Coulis (see recipe below)
Prepared Whipped Cream, if desired
In a mixing bowl, beat the eggs, ricotta, sugar, vanilla, salt, and lemon zest together until well mixed. Add the flour and mix until incorporated. Lightly grease a griddle with oil or butter, and heat until the griddle is medium hot. Ladle the batter by scant ¼ cupfuls onto the griddle. After about a minute and a half flip the pancakes and cook for about another minute. Stack the pancakes onto a serving platter and drizzle with Strawberry Coulis. You may consider placing a nice amount of whipped cream on top if you want!
Place 6 ounces strawberries, 3 tablespoons honey, and 1 teaspoon lemon juice in a blender. Blend until the strawberries are pureed. Strain the sauce through a coarse sieve to remove the seeds. Makes about ¾ cup.