Strawberry Ricotta Hotcakes

A yummy recipe from Bradley Ogden's Breakfast, Lunch & Dinner

• Ready In: 25 mins
• Serves: 4-6
• Yields: 6 4 inch hotcakes

Ingredients

• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  tablespoons sugar
• 3  tablespoons unsalted butter, melted
• 1⁄2 cup ricotta cheese
• 3⁄4 cup milk
• 1  egg, separated
• 1  lemon, zest of, grated
• 3⁄4 cup  thinly sliced fresh strawberries

Directions

1. In a large mixing bow, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being, being careful not to overmix. Cook according to the hotcake technique below.
2. Hotcake Technique: Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Using a scant 1/4 cup of batter for each hotcake (unless otherwise instructed), pour the batter onto the hot griddle.
3. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one minute or until cooked through.
4. Serving Suggestion: Dust with powdered sugar, garnish with sliced strawberries, and serve with Pistachio Praline Butter.