Strawberry Ricotta Hotcakes

Juicy ripe strawberries and the ricotta batter make an impressive combination.

Makes 2 dozen 4-inch cakes

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
3 tablespoons unsalted butter, melted
½ cup ricotta cheese
¾ cup milk
1 egg, separated
Grated zest of 1 lemon
¾ cup thinly sliced fresh strawberries

In a large mixing bowl, sift together the dry ingredients. In a medium bowl, combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well.

Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened.

In a small dry, clean bowl beat the egg white until soft peaks form. Gently fold the egt\g white into the batter. Add the berries, being careful not to overmix.

Grease a seasoned pancake griddle and place over moderate heat. Use ¼ cup of batter for each hotcake. Cook on the first side until they are puffed and full of bubbles, looking dry at the edges, and flip and cook for 1 minute or until cooked through.