Author: Olivelle
Servings: 10-12 Pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Wake up to light, fluffy pancakes bursting with citrusy sweetness and a creamy ricotta texture. Topped with fresh, juicy strawberries, whipped cream, and a sprinkle of lemon zest, these pancakes are the perfect balance of tangy, sweet, and creamy—making them your new favorite breakfast or brunch treat!
Marinated Strawberries:
- 1 cup strawberries, sliced
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
Pancakes:
- 3/4 cups All Purpose Flour
- 1 1/2 Tbsp Baking Powder
- 1/2 tsp Vanilla Bean Infused Sea Salt
- 3 Tbsp sugar
- 1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 Lemon, zested
- 1 tsp Vanilla Extract
- 3 eggs
- 3/4 cups Ricotta
- 1/4 cup Buttermilk
- 1 1/2Tbsp Sicilian Lemon Infused Olive Oil, plus more for cooking
To Serve:
- Whipped Cream
Directions:
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In a bowl, toss the strawberry slices with 2 tablespoons of Strawberry Lemonade White Barrel Aged Balsamic and set aside.
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Preheat a griddle or large cast iron skillet to medium heat.
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In a bowl, whisk together the flour, baking powder, Vanilla Bean Infused Sea Salt, and sugar.
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In a separate large bowl, whisk 1 tablespoon of Strawberry Lemonade White Barrel Aged Balsamic with the lemon zest, vanilla extract, eggs, ricotta, buttermilk, and Sicilian Lemon Infused Olive Oil.
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Add the dry ingredients to the wet ingredients and mix until just combined, ensuring no dry pockets remain. Do not over-mix.
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Lightly oil the griddle or pan with more of the Sicilian Lemon Infused Olive Oil. Pour ¼ cup of pancake batter onto the surface and cook until bubbles form on top. Flip and cook for another 1 to 2 minutes until golden brown. Keep cooked pancakes warm under foil or in a low oven until ready to serve.
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Top pancakes with a spoonful of marinated strawberries and whipped cream, enjoy!
