Fluffy Italian Ricotta Pancakes with Balsamic Strawberries

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour, sugar, baking powder, and salt.
2. 2 In another bowl, whisk together ricotta cheese, milk, egg yolks, vanilla extract, and melted butter until smooth.
3. 3 Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
4. 4 In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter.
5. 5 Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
6. 6 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.
7. 7 For the balsamic strawberries, combine sliced strawberries, balsamic vinegar, and sugar in a bowl. Let them sit for at least 10 minutes to macerate.
8. 8 Serve the pancakes warm, topped with balsamic strawberries and a drizzle of any remaining syrup from the strawberries.