Fluffly and light, these Strawberry Ricotta Pancakes make the perfect start of the day whether at the weekend for brunch or on weekdays for breakfast.
Ready in a flash, this recipe makes about 20 pancakes. You can make the batter ahead and keep it in the fridge in an airtight container. If you do not use it all at once, simply put it back in the fridge and use it over the course of 2 to 3 days. Stir it well before cooking it, keeping in mind that you might have to add a little bit more milk if it becomes too thick.
I love these pancakes with strawberries but you can use any seasonal fruit that is available. I tend to use organic wholemeal spelt flour A LOT while baking but you can mix in 1/2 wholemeal spelt flour 1/2 white flour or use only white flour.
At home we also love to add some additional toppings such as yoghurt (plain or vanilla work best), almonds and cocoa nibs.
This Strawberry Ricotta Pancakes recipe is also ideal for after school snack. The method is so straightforward, kids really enjoy getting involved to help making them.