½tspcoarse Kosher salt(if using table salt, use half the amount)
1cupwhole milk
1cupwhole ricotta cheese
½cupwhole sour cream
2large eggs
1tspvanilla extract
¼cuplemon juice,fresh or bottled
zest of 1 large lemon
Instructions
Strawberry Sauce
Combine all ingredients in a saucepan, and bring to a boil. Reduce to a simmer, and cook, stirring frequently, until thick, syrupy, and reduced to 1 cup.
Let cool while you make the pancakes. The sauce can be made a day in advance, as well.
Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Separately, whisk together the milk, ricotta, sour cream, eggs, vanilla, lemon juice and zest.
Add the wet ingredients to the dry, and whisk briefly, just to moisten; a few lumps in the batter are fine, and you shouldn’t over-mix.
Heat a griddle to between 300-325 degrees F.
Use a 1/4 cup measuring cup to portion out the batter for the pancakes, leaving plenty of space between them so you can flip with ease. Cook for several minutes on one side until golden brown, then flip and cook the other side until cooked through.
Serve with the strawberry sauce, and/or with butter and maple syrup.
Notes
This recipe yields 16 small pancakes (1/4 cup batter each), or 8 large pancakes (1/2 cup batter each).
You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
Leftover pancakes can be frozen, then toasted later for a quick breakfast.