High Altitude Lemon Ricotta Pancakes with Strawberry Sauce
An easy recipe for lemon ricotta pancakes that are soft, light and fluffy, topped with fresh strawberry sauce.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
Ingredients
Strawberry Sauce
- 1 lb strawberries, washed, hulled and chopped
- ½ cup granulated sugar
- 1 tbsp lemon juice
Pancakes
- 2 cups all-purpose flour, fluffed, spooned and leveled
- ¼ cup granulated sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup whole milk
- 1 cup whole ricotta cheese
- ½ cup whole sour cream
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup lemon 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 jammy.
- 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 325-350 F.
- Use a 1/3 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
- 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.
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