Hello dear readers!

As I sit here sipping my morning coffee, I can’t help but be filled with joy as the sun streams through the windows and the smell of fresh strawberries fills the air. June is finally here, and with it comes those long, lazy summer mornings that we all cherish so much. With school out for the summer, our family has a little more time to enjoy breakfast together and make the most of these precious moments.

This past weekend, I decided to surprise my family with a special breakfast treat: Strawberry Lime Ricotta Pancakes. It was a beautiful sunny Saturday morning, and I couldn’t wait to see the smiles on their faces as they tasted these fluffy delights. As I was preparing the batter, my daughter Emily wandered into the kitchen in her pajamas, rubbing the sleep from her eyes. She eagerly offered to help me, and we spent precious moments together, chatting and laughing as we mixed the ingredients and cooked up a scrumptious breakfast feast.

These pancakes are light and fluffy with a hint of tangy lime zest, complemented perfectly by the sweetness of ripe strawberries. They’re a delightful way to start a summer day and are sure to be a hit with your family too! Here is my recipe for Strawberry Lime Ricotta Pancakes:

Ingredients:
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 1/2 cups whole milk
– 1 cup ricotta cheese
– 2 large eggs
– Zest of 1 lime
– 1 teaspoon vanilla extract
– 1 1/2 cups chopped fresh strawberries

Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, ricotta cheese, eggs, lime zest, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the pancakes tough.
4. Gently fold in the chopped strawberries.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
6. Using a 1/4 cup measuring scoop, pour the batter onto the skillet and cook until bubbles form on the surface of the pancake and the edges start to look set (about 2-3 minutes). Flip the pancake and cook for another 1-2 minutes, or until it’s cooked through and golden brown.
7. Serve the pancakes warm with a dusting of powdered sugar, a drizzle of maple syrup, and, if desired, a few extra strawberries and a dollop of whipped cream. Enjoy!

These Strawberry Lime Ricotta Pancakes are now a cherished memory that Emily and I share, and I know that they’ll become a family favorite in your home too. So gather your loved ones around the breakfast table and create lasting memories over a plate of these scrumptious pancakes.

Wishing you all a delightful summer filled with sunshine, laughter, and delicious home-cooked meals!

Warmly,
Lisa