- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup (8 ounces) Wisconsin ricotta cheese
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
- 3 tablespoons butter, divided
- Syrup and sliced strawberries for serving
In large bowl, combine fl our, sugar, baking powder and salt; mix well. Place eggs and ricotta in medium bowl; beat. Add milk and vanilla extract; mix to combine. Pour wet mixture into dry mixture and whisk until combined. Gently fold in diced strawberries.
Heat stove-top griddle over medium high or electric griddle to 375ºF. Melt 1 tablespoon butter to coat grill surface. Pour ¼-cup batter onto griddle for each pancake and cook until bubbles begin to form on surface, 2 to 3 minutes. Flip pancakes and cook until golden, an additional 1 to 2 minutes. Add additional butter to griddle as necessary. To serve, top pancakes with sliced strawberries and syrup.