Strawberry Moscato Ricotta Pancakes

Recipe Courtesy of Estate Chef Tod Kawachi

Strawberry Moscato Pancakes Ingredients:

1/2 C Ricotta cheese
1 Tbl Sugar
1 C Strawberries
1/4 tsp Vanilla Extract
1/2 C AP Flour
1 1/2 tsp Baking Powder
1/3 C Milk
1 ea Egg-separated
2 oz. St. Supéry Moscato
Whipped Cream


Wash, trim and slice the strawberries then splash in half of the Moscato and set aside. Combine flour, sugar, baking powder and salt in a mixing bowl. In another small bowl, add the separated egg white only and whisk until light airy and soft peaks. Mix the wet ingredients- egg yolk with the ricotta cheese, milk, vanilla extract and remaining Moscato wine. Pour this into the dry flour mixture and stir gently, OK leaving some small lumps. Then gently fold in the whipped egg whites until just mixed. On a preheated griddle melt butter and pour batter to preferred size pancakes. Flip halfway through to cook until evenly golden brown and moist. Remove to serving plate and top with sliced strawberries and whipped cream.

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