Lemon Ricotta Pancakes with Macerated Berries

Preparation

Prep the macerated strawberries: Toss sliced strawberries with sugar, zest, and lemon juice and allow to sit at room temperature for 15 to 30 minutes. A thin syrup will develop and lightly coat the strawberries.

Make the pancakes: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla. Add butter, lemon zest, and lemon juice to the milk mixture and whisk until just combined. It should be a little lumpy. 

Add wet ingredients to dry ingredients. Fold ricotta into mixture and set aside, allowing to rest in a refrigerated space. While the batter is resting, take the reserved egg whites and sugar and whip with a mixer until you have high peaks or the consistency is similar to a meringue. Gently fold whipped egg whites into mixture with a rubber spatula; be careful not to over-mix. Allow batter to rest for 5 minutes in the refrigerator. 

Lightly grease a griddle or cast-iron pan with non-stick spray and allow the heat to come up to medium-high. Spoon about ¼ cup of batter into the pan. Allow the batter to cook until the edges are golden brown the pancake creates bubbles, and then flip. 

Plate pancakes and top with berry mixture.