Ricotta Pancakes with Strawberry Sauce is super moist and fluffy. These fluffy pancakes topped with strawberry sauce is the kind of breakfast you would want to start your morning with.
Drain any extra liquid from the ricotta and then add to a bowl.
Add egg, sugar, vanilla extract to egg and use a blender to blend until no big lumps of ricotta are left.
Add Flour, Baking powder, Baking soda, salt and milk to the bowl and using a spatula mix just until mixed.
The batter consistency should be thick ( a little thicker than regular pancake batter)
Grease with 1/2 teaspoon butter and heat a non-stick skillet over medium heat.
Pour about 1/3 cup of batter using a ladle to the centre of the pan and with the back of the ladle gently spread the batter.
Cook for on low-medium heat for about 1 minute. The cooking time might vary a little depending on the thickness of the pancake.
Once the edges start to settle, carefully flip and cook for another 30-40 seconds.
Serve with Strawberry sauce topping.
Clean strawberries. Roughly chop them.
Add strawberries, sugar, lemon juice and sugar to a pan. Cook on medium heat until strawberry has softened and almost broken down.
Once it has thickened and like a compote consistency switch off the stove. Stir in Vanilla Extract. Let it cool down. Then store in a clean jar.