Lemon-Ricotta Pancakes with Strawberry Quick Jam

What You Get

Strawberries

All-purpose flour

Milk

Ricotta cheese

Eggs

Lemons

What You'll Need

Sugar

Salt

Baking powder

Butter

Maple syrup or powdered sugar (optional)

Step 1

Hull the strawberries and cut them in halves or quarters, depending on size. In a small saucepan, combine the strawberries, 2 tablespoons sugar, 3 tablespoons water, and a pinch of salt. Bring to a boil over medium heat and cook, stirring occasionally, until the berries break down and the liquid thickens slightly (it will continue to thicken as it cools), about 10 minutes.

Step 2

Meanwhile, in a bowl, whisk together 1½ cups flour, ¼ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt. In a separate bowl, whisk together 1 cup milk, ¾ cup ricotta, and 3 eggs. Stir in 1 tablespoon melted butter and the juice of 2 lemons (if you want extra lemony flavor, add the zest of 1 lemon). Add the wet ingredients to the dry ingredients and whisk until just combined.

Step 3

Warm a nonstick frying pan over medium heat, and grease with butter. For each pancake, pour about ⅓ cup batter into the pan, and cook until golden, 3 to 5 minutes per side.

Step 4

Transfer the lemon-ricotta pancakes to plates, and top with more butter and the strawberry quick jam. Drizzle with maple syrup or sift with powdered sugar, if you want more sweetness, and serve warm.????