#juicys

These strawberry ricotta pancakes are light and fluffy, and they are full of juicy strawberries. Because I made my own salted caramel sauce to go with them, they taste even better.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup ricotta cheese. 2/3 cup milk. 2 large eggs. 1 teaspoon vanilla extract. 1 cup fresh strawberries, diced. 1/4 cup unsalted butter, melted. For the salted caramel sauce:. 1/2 cup granulated sugar. 2 tablespoons water. 1/4 cup heavy cream. 2 tablespoons unsalted butter. 1/2 teaspoon sea salt.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the ricotta cheese, milk, eggs, and vanilla extract. Mix until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries. Heat a griddle or non-stick skillet over medium-high heat and brush with melted butter. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more melted butter to the griddle as needed. For the salted caramel sauce, in a saucepan, combine the granulated sugar and water. Heat over medium-high heat, swirling the pan occasionally, until the sugar turns a deep amber color. Remove the saucepan from heat and carefully whisk in the heavy cream, followed by the butter and sea salt. Be cautious as it may splatter. Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring until the sauce is smooth and thickened. Serve the strawberry ricotta pancakes with a drizzle of salted caramel sauce on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Juicy’s 02-20-09