Ricotta Pancakes with Strawberry Compote

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon butter (for cooking)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the ricotta cheese, milk, eggs, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick griddle pan over medium heat and add butter to coat the surface.
5. Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle and cook until bubbles form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm, topped with the strawberry compote.

Strawberry Compote:

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup sugar
• 1 tablespoon lemon juice

To make the strawberry compote, combine the strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool slightly before serving.

Enjoy your delicious Ricotta Pancakes with Strawberry Compote!

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