Fluffy Italian Ricotta Pancakes with Balsamic Strawberries

Ingredients

• 1 cup ricotta cheese
• 2 cups all-purpose flour, sifted
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted

• 2 cups strawberries, hulled and sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar

Method

1. 01
   In a large bowl, combine sifted flour, sugar, baking powder, and salt.
2. 02
   In another bowl, whisk together ricotta cheese, milk, egg yolks, vanilla extract, and melted butter until smooth.
3. 03
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
4. 04
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter.
5. 05
   Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
6. 06
   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. 07
   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. 08
   Serve the pancakes warm, topped with balsamic strawberries and a drizzle of any remaining syrup from the strawberries.