Ricotta Stuffed Pancakes

Is it just me or haven’t the berries this season been phenomenal? Plump, sweet blueberries. Juicy, tangy raspberries. Ruby red strawberries. It’s no wonder that the baby has been devouring berries, smacking her lips and savoring the textures and juiciness of each berry as she squishes them before popping them in her mouth. I fear for us when berry season is over.

But for now, it seems like that end is nowhere in sight. Last week we received a flat of strawberries (our first bulk share shipment) plus an additional pint as part of our regular share. All of the strawberries were perfectly ripe. We sailed through two pints in a single day, but couldn’t keep up that rate of consumption without some variation to keep things interesting. So as I stood in front of an open refrigerator on Saturday morning staring at the remaining 6 pints of strawberries, I spied a container of ricotta cheese and instantly knew what I needed to do. Pancakes sandwiching a sweetened ricotta filling and layered with macerated strawberries.

I lightened the ricotta by folding in some whipped cream then brightened the flavors with some lemon zest and a touch of almond extract. The strawberries, although sweet on their own, turned glistening thanks to the juices released from tossing them with a little bit of light brown sugar. I stacked my pancakes with layers of ricotta and strawberries in between. I even made a little baby sized one for the baby! John, who usually takes care of feeding her solids since I take care of the… er… liquids, took a look at the beautiful miniature pancake sandwich and rather alarmed, asked, “How is she supposed to eat this???” Well, like we ate it. It’s beautiful to look at but even better when you demolish it. Each bite cut from the stack, squishes out some of the ricotta filling, mixing it with the berry juices into a delightful sludge that ends up mimicking syrup. Smashy smashy!

Pancakes

  • 8 oz all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 4 tablespoons unsalted butter, melted
  • 8 oz of milk, plus a splash more
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping

  • 1 pint strawberries, hulled and halved (quartered for larger berries)
  • 1 tablespoon light brown sugar

Ricotta filling

  • 1/4 cup heavy cream
  • 1.5 cups whole milk ricotta cheese
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon almond extract
  • 1 teaspoon freshly grated lemon zest

To make pancakes, preheat a griddle over medium heat and preheat your oven to 200 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. In a large bowl, combine butter, 8 oz milk, eggs, and vanilla and whisk until combined. Add the dry ingredients to the wet ingredients and mix together with a wooden spoon until just combined. There should still be lumps. Add a splash more milk to thin out the batter if you wish. Reduce the heat under the griddle to medium low then lightly butter with 1/2 tablespoon of butter. Pour out pancakes to about 4 inches in diameter (about 1/3 cup). Cook until the edges have solidified and bubbles in the center of the pancake pop and make little holes. Flip and cook for another 1-2 minutes or until golden brown on each side. Continue cooking pancakes in batches, placing finished pancakes in the low heat oven. I got six 4-inch pancakes and two 3-inch pancakes.

While pancakes cook, combine strawberries and brown sugar in a medium bowl and set aside.

To make the ricotta filling, add the heavy cram to a chilled metal bowl and whisk until soft peaks form. Place ricotta in a medium bowl and add the sugar, almond extract, and lemon zest, mixing until combined. Add the whipped cream and gently fold it in.

To serve– plate a pancake, top it with 2 tablespoons of the ricotta filling, a heaping spoonful of strawberries, then repeat two more times.

Yields 2 servings and 1 baby sized one.

CSA Count: 1

Strawberries

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