Lemon Ricotta Pancakes with Strawberry Compote and Whipped Cream

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 tablespoon freshly squeezed lemon juice
• 8 ounces ricotta cheese
• Confectioners' sugar for dusting

Compote:

• 1 pint fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar

Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions:

Pancakes:

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, eggs, lemon juice, and ricotta cheese.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. The batter should still be slightly lumpy.

Compote:

1. In a small saucepan, combine sliced strawberries and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juice and start to caramelize.
3. Remove from heat and let cool to room temperature.

Whipped Cream:

1. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Gradually add granulated sugar and continue beating until stiff peaks form.

Assembly:

1. Preheat your griddle or frying pan over medium heat.
2. Using a 1/4 cup measuring cup, scoop the batter onto the griddle.
3. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.
4. Flip the pancakes and cook for an additional 1-2 minutes or until golden brown.
5. Serve the pancakes warm with a dollop of whipped cream, a spoonful of strawberry compote, and a sprinkle of confectioners' sugar.

Note: This recipe is adapted from Lemon Ricotta Pancakes (No. 65) in the original list.