Ricotta Pancakes with Roasted Maple Rhubarb and Strawberries

Make any brunch special with this fruit-topped recipe.

By Kate MerkerPublished: Mar 1, 2021

BECKY LUIGART-STAYNER

Yields:

Total Time:

1 hr 15 mins

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Ingredients

12 oz. (about 4 stalks) rhubarb, diagonally sliced into 1-inch pieces. (One 12-ounce bag of frozen sliced rhubarb may be substituted.)
1/3 cup pure maple syrup
1/4 tsp. kosher salt
12 oz. strawberries, hulled, small ones halved, large ones quartered

1. Step 1Make Rhubarb: Preheat oven to 400°F. Combine rhubarb, maple syrup, and salt in a 9-by-13-inch baking dish. Roast until bubbly and rhubarb is beginning to soften, 14 to 16 minutes. Stir in strawberries, and roast until rhubarb is tender, 15 to 20 minutes. Keep warm.
2. Step 2Make Pancakes: Set a wire rack in a baking sheet. Reduce oven to 200°F. Whisk together flour, baking powder, and salt in a bowl. Whisk together ricotta, egg yolks, maple syrup, and vanilla in a second bowl; whisk in milk. Fold dry ingredients into wet ingredients just until combined (mixture should be lumpy).
3. Step 3Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold egg whites into batter in two batches just until combined.
4. Step 4Heat a large nonstick skillet over medium to medium-low heat. Drop batter by large spoonfuls (about 1/4 cup each) onto pan, gently spreading if necessary. Cook until bubbles begin to appear around edges and in centers, and bottoms are golden brown, 3 to 4 minutes. Gently flip. Cook, adjusting heat, if necessary, until golden brown on second side, 2 to 3 minutes.
5. Step 5Transfer to prepared pan, cover loosely with foil, and keep warm in oven. Repeat with remaining batter. (If your pancakes stick, wipe skillet with 1 teaspoon canola oil before cooking the next batch.)