Luscious Ricotta Griddlecakes with Strawberry Sauce

Preparing the batter in your blender makes it velvety smooth and cuts down on time in the kitchen.

Serves: 6Hands-on: 23 minutesTotal: 28 minutesDifficulty: Easy

Serves: 6


  • 1 cup ricotta
  • 2 whole large eggs plus 1 egg yolk
  • 1⁄3 cup plus 1 Tbsp. rice or tapioca flour
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. nutmeg
  • 1⁄8 tsp. cinnamon
  • 2 Tbsp. unsalted butter, melted, plus more for sautéing
  • 1 cup strawberries
  • 1⁄2 cup sugar


  • Whirl ricotta, eggs, flour, vanilla, baking soda, salt, nutmeg, cinnamon, and butter in your blender, adding them in the order given above, finishing with the melted butter.
  • Set your griddle over medium heat and melt a liberal amount of butter on it. When the butter foams, start dropping cakes by 1⁄4 cupfuls on the griddle.
  • After 4 minutes, turn and cook the other side. Stack on a platter in a low (200°F) oven to keep warm until ready to serve.
  • In a small saucepan, combine the strawberries and sugar over medium. Simmer for 5 minutes, or until the fruit starts to break down. Serve over the griddlecakes.