Strawberry Ricotta Hotcakes
recipe from Bradley Ogden's Breakfast, Lunch & Dinner

Yield: Makes 1 Dozen 4-inch Cakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons unsalted butter melted
• 1/2 cup ricotta cheese
• 3/4 cup milk
• 1 egg, separated
• Grated zest of 1 lemon
• 3/4 cup thinly sliced fresh strawberries

In a large mixing bow, 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 egg white into the batter. Add the berries, being, being careful not to overmix. Cook according to the hotcake technique below.

Serving Suggestion: Dust with powdered sugar, garnish with sliced strawberries, and serve with Pistachio Praline Butter.

Hotcake Technique: Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Using a scant 1/4 cup of batter for each hotcake (unless otherwise instructed), pour the batter onto the hot griddle.

Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one minute or until cooked through.

Wine Suggestion:

Schramsberg Cremant