Lemon Ricotta Pancakes with Macerated Strawberries and Honey-Thyme Syrup

Ingredients

• 1 lb fresh strawberries, hulled and sliced (about 3 cups)
• 3 tbsp granulated sugar (2 tbsp for the berries, 1 tbsp for the batter; divided)
• 1 lemon, zested and juiced (about 1 tsp zest, 2 tbsp juice)
• 1/3 cup honey (wildflower or clover works best)
• 4 sprigs fresh thyme, plus 1 extra for garnish
• 1 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup whole-milk ricotta (about 8 oz), at room temperature
• 1 cup buttermilk (or 1 cup whole milk + 1 tsp lemon juice, rested 5 minutes)
• 2 large eggs, separated, yolks and whites both kept
• 3 tbsp unsalted butter, melted and slightly cooled, plus more for the skillet
• 1 tsp pure vanilla extract
• Flaky sea salt (optional but recommended; for finishing)

Steps

1. 1

   Macerate the strawberries first - they need passive time to slump and release juice. Toss sliced strawberries with 2 tbsp sugar, the lemon zest, and 1 tbsp of the lemon juice in a medium bowl. Set on the counter and ignore them for at least 15 minutes while you build everything else.

2. 2

   Make the honey-thyme syrup. In a small saucepan, warm the honey, the 4 thyme sprigs, and the remaining 1 tbsp lemon juice over low heat for 3–4 minutes - just until the thyme starts to smell like a Saturday. Kill the heat and let it steep while you cook; fish out the sprigs before serving.

3. 3

   Whisk the dry ingredients in a large bowl: flour, baking powder, baking soda, and fine sea salt.

4. 4

   In a second bowl, whisk the ricotta, buttermilk, egg yolks, melted butter, vanilla, and the remaining 1 tbsp sugar until mostly smooth - a few ricotta clumps are fine and frankly the point.

5. 5

   In a third clean, dry bowl, whip the egg whites with a whisk or hand mixer until they hold soft peaks - about 2 minutes by hand, 60 seconds with a mixer. This is the move that turns these from pancakes into pillows.

6. 6

   Pour the wet mixture into the dry and fold gently with a spatula until just combined - streaks of flour are okay. Then fold in the whipped egg whites in two additions, quickly and lightly, like you're tucking something in for the night. Lumpy is the goal; overmixed is the enemy.

7. 7

   Heat a large nonstick skillet or griddle over medium-low - patient heat, not aggressive. Rub the surface with a thin film of butter. Scoop a generous 1/3 cup of batter per pancake, leaving room between them. Cook 3–4 minutes, until bubbles pop on top and the edges look set and matte, then flip and cook another 2 minutes until puffed and springy.

8. 8

   Transfer to a warm plate (or a 200°F oven if you're feeding people in shifts). Add more butter to the skillet between batches and repeat until the batter is gone - you should get 10–12 pancakes.

9. 9

   Stack the pancakes 3 high per plate. Spoon a generous heap of macerated strawberries on top, juice and all, then drizzle warm honey-thyme syrup over everything in slow, irresponsible loops. Finish with a tiny pinch of flaky sea salt and a fresh thyme sprig. Serve immediately - pancakes wait for no one.