How To: Start the Day on a Bright Note

Growing up, every year around mid-June, I went with my mother and sisters to a “pick your own strawberry patch,” where we were supposed to fill cartons with fruit so my mom could make her signature jam.  Of course, what resulted, was my sisters and I “taste-testing” the berries, while my exasperated mother did the vast majority of the picking. But, I’m sorry, you expect a 7-year-old to resist the temptations of delicious, sun-ripened strawberries? It wasn’t possible. To this day, they remain one of my favorite fruits, and soon they’ll be in season…so after seeing Lucie L. Snodgrass’s recipe for Ricotta Hotcakes with Strawberry Compote from her new book Dishing Up Maryland, I couldn’t think of a better way to start the day!

Ricotta Hotcakes with Strawberry Compote:

Ethereally light, these hotcakes with cooked strawberries are habit-forming. Other berries or stewed fruits, depending on the season, work well, too.  Makes 2-4 servings.

2 cups strawberries, hulled and sliced
1/4 cup sugar
2 eggs, separated
1/2 cup ricotta cheese
1/2 cup milk
1/3 cup all-purpose flour
2 teaspoons baking powder
1-2 tablespoons vegetable oil

1. Make the compote: Combine the strawberries, 1/4 cup water, and the sugar in a small saucepan. Bring the mixture to a boil and reduce the heat. Simmer until the strawberries are soft and cooked, about 5 minutes. Remove the strawberry compote from the heat and transfer it to a bowl to cool for 10 minutes.

2. Beat the egg whites in a mixing bowl with a whisk or electric mixer at high speed until they form stiff peaks. Set the egg whites aside. Combine the egg yolks, ricotta, and milk in a medium bowl and mix until blended. Add the flour and baking powder. Carefully fold the egg whites into the egg yolk mixture, gently blending them together, but not overmixing.

3. Lightly coat a large skillet with oil and heat until hot but not smoking. Ladle in enough batter for the desired pancake size and fry the hotcakes over medium heat until they are cooked through and golden, about 2 minutes on each side. Serve immediately with the warm strawberry compote.