Serves 2


For strawberries:
  • 3 cups strawberries, washed, hulled and halved
  • 4 Tbsp. balsamic vinegar
  • 2 Tbsp. maple syrup

    For pancakes:
  • 1 cup flour, sifted
  • 1 tsp. baking powder
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
  • 1 cup ricotta
  • 1 cup milk
  • 2 eggs, separated
  • Butter or spray for pan


    Preheat oven to 375°.

    Mix the balsamic and maple syrup with the strawberries so they are all well coated, and then roast in the oven for 20 to 30 minutes until the syrup is thick and bubbling. Prepare the pancakes while the strawberries are roasting.

    Mix the flour, baking powder, sugar and salt in a large bowl. Mix the ricotta, milk and egg yolks in a separate bowl, and then add to the dry ingredients until completely smooth. Using a hand-held mixer, whip the egg whites until they form stiff peaks then, using a spatula, gently fold them into a pancake mix.

    Heat a pan on medium heat and coat with butter or spray. When the surface is hot, scoop about 1/4 cup of pancake mixture onto the pan and cook for 3 to 4 minutes before flipping and cooking the other side until cooked through. Reserve on a warm plate and repeat until you've finished the batter.

    Serve topped with roasted strawberries and their juices.

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