Lemon Ricotta Pancakes with Strawberry Compote

Ingredients:

For the pancakes:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 cup ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons melted unsalted butter

For the strawberry compote:

• 1 cup fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lemon juice

Instructions:

Make the pancakes:

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate large bowl, whisk together egg, ricotta cheese, lemon juice, and melted butter.
3. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
5. Cook pancakes for 2-3 minutes on each side, until golden brown.

Make the strawberry compote:

1. In a small saucepan, combine sliced strawberries, granulated sugar, honey, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and the strawberries are tender.
3. Remove from heat and let cool to room temperature.

To serve:

Stack pancakes on top of each other and serve with a dollop of whipped cream and a spoonful of strawberry compote.