Makes 16 pancakes
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (8 ounces) Wisconsin ricotta cheese
1/2 cup milk
1 tablespoon vanilla extract
1 cup fresh strawberries, hulled and diced
3 tablespoons butter, divided
Syrup and sliced strawberries for serving
In large bowl, combine flour, sugar, baking powder and salt; mix well. Place eggs and ricotta in medium bowl; beat. Add milk and vanilla extract; mix to combine. Pour wet mixture into dry mixture and whisk until combined. Gently fold in diced strawberries.
Heat stove-top griddle over medium high or electric griddle to 375°F. Melt 1 tablespoon butter to coat grill surface. Pour 1/4 cup batter onto griddle for each pancake and cook until bubbles begin to form on surface, 2-3 minutes. Flip pancakes and cook until golden, an additional 1-2 minutes. Add additional butter to griddle as necessary. To serve, top pancakes with sliced strawberries and syrup.