Strawberry Ricotta Shortcakes

My Saturday morning dreams are made from these shortcakes.
They are heavenly. Light & fluffy but super filling. And just really REALLY pretty. I’d even venture out to say that these were just almost as fun to put together as they were to shove into my mouth.
Almost.
They were insanely easy to throw together & Skylor totally thought I was a domestic goddess when I brought him these in bed. What’s better than breakfast in bed?
Nothing is. Especially when it looks like this. {insert heart eyes here} These shortcakes are made with whole wheat flour & have less than 300 calories per serving. As light as these pancakes are- they are seriously so filling! I could barely finish mine. Light but hearty? Does that make sense?
Recipe from Slim & Scrumptious 
Ingredients:

  • ​3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 egg whites
  • 1 3/4 cup nonfat buttermilk
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract

Toppings-

  • 1 (15 oz) container part skim ricotta
  • 2 tablespoons skim milk
  • 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 16 oz fresh strawberries stemmed and sliced
Directions:

  1. In a large mixing bowl, whisk together the first 5 ingredients (all the dry ones) until well combined
  2. In a medium bowl, lightly beat the egg whites. Add the buttermilk, oil and vanilla and whisk until combined
  3. Pour the wet ingredients over the dry ingredients and stir together gently until just combined- do not over mix
  4. Let the batter rest for 10 minutes
  5. Liberally coat a large skillet or griddle with oil spray. Preheat it over medium heat
  6. When the pan is hot, ladle about 1/4 cup batter per pancake onto the surface. The batter will be thick so you might need to spread it with the back of a spoon
  7. Cook the pancakes until golden brown (1-2 minutes per side). Recoat the skillet between every round of pancakes
  8. While the pancakes are cooking, prepare the sweetened ricotta: In a medium bowl, whisk together the ricotta, milk, sugar, and vanilla until smooth (I used my handheld kitchen aid mixer)
  9. To serve, place 1 pancake in the center of a plate. Spread a thin layer of sweetened ricotta and a few strawberry slices. Top with a second pancake and spread with another layer of the ricotta. Garnish with more sliced berries
  10. Boom. Masterpiece made.

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