Strawberry Delectableness in a Ricotta Pancake

Okay people, Jay and I are finally back, and we’re married! We took about a month break to get through the wedding, honeymoon and the settling in. Hope your healthy diet hasn’t come to a halt like ours has!

This week, the hubs (and my cook) is gone, which means I’m doing the cooking (SCARY!)

But when we posted this recipe from Whole Foods Market that seemed super simple and delectable, I knew I could take this on! (even though it was from scratch, which is normally unheard of for me)

First, you mix the dry ingredients like the flour together in a medium bowl. Then in a separate, larger bowl, mix the wet ingredients such as the ricotta and eggs. Fold the dry bowl into the wet bowl until combined, then add a cup or two of diced strawberries and mix. Heat a skillet on medium and add a little canola oil or cooking spray. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don’t crowd the pan. The batter has a nice pink hue to it once the strawberries are added. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides.

I’ve never been able to master the pancake flip and to determine when it is perfectly done, so don’t mind the sloppy final product. It was delicious! After I flipped one or two and did a taste test, I realized I wanted more vanilla extract and sugar to make them just a tad sweeter. Whole wheat flour is always the best. But sometimes it can taste very dry without the proper seasoning. Once I doubled the vanilla and added just a little sugar, they were perfect and delicious. I just added a little butter on top and some maple syrup!

Serve pancakes garnished with more berries if you want, for breakfast or for dessert!

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

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