Ricotta-Strawberry Pancakes

Serves 4

Flavor rules in these rich, whole wheat pancakes.

Ingredients

3/4 cup whole wheat pastry flour 
3 tablespoons sugar 
1 1/4 teaspoons baking powder 
1/4 teaspoon fine sea salt 
1 cup ricotta cheese 
3 large eggs 
3/4 cup milk 
Grated zest of 1 lemon 
3/4 teaspoon vanilla extract 
2 cups diced strawberries, plus more for garnish 
2 teaspoons expeller-pressed canola oil

Method

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries. 

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries. 

Nutrition

Per Serving (3 pancakes): 320 calories (110 from fat), 12g total fat, 5g saturated fat, 185mg cholesterol, 430mg sodium, 37g total carbohydrate (5g dietary fiber, 13g sugar), 16g protein