- 3/4 cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup ricotta cheese
- 3 large eggs
- 3/4 cup low-fat (1%) milk
- 1 lemon, Zest of
- 3/4 teaspoon pure vanilla extract
- 2 cups diced strawberries, plus more for garnish
- 2 teaspoons canola oil
Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides until browned. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.
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