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  • 1/2 Cup Cake Flour
  • 1 1/2 Cups Whole Wheat Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 1/4 Cup Buttermilk
  • 1 Teaspoon Vanilla
  • 1/4 Cup Ricotta Cheese
  • 2 Eggs, separated
  • 2 Tablespoons Sugar, divided
  • 3/4 Cup Strawberries, sliced

Combine the flours (you can use all purpose instead of the combination of whole wheat and cake), baking powder, baking soda and salt. Reserve.

Combine the buttermilk, vanilla, ricotta, yolks and 1 tablespoon of sugar. Whisk together and reserve.

Whip the egg whites with one tablespoon of sugar to medium peaks.

Stir together the flour mixture with the yolk mixture. Add the strawberries and fold in the whites.

Heat the pan over medium heat (if using an electric griddle, set the temperature to 325?). Butter the pan evenly. Ladle the batter onto the hot pan. Cook for about 5 minutes, until the bubbles on the top of the pancake begin to pop. Flip the cake. Cook for about 5 more minutes. Butter the tops with salted butter.

Serve with Vermont maple syrup.

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