Fluffy Ricotta Pancakes with Macerated Strawberries

In a large mixing bowl, combine the ricotta cheese, eggs, sugar, milk, vanilla extract, and white vinegar. Whisk vigorously until the mixture is well-blended; it is perfectly fine to have small bits of ricotta curd, but avoid large clumps.

Scatter the flour, baking powder, baking soda, and salt over the wet ingredients. Whisk gently until just combined. Note that this batter will be slightly thicker than your average pancake mix.

Heat a large non-stick skillet over medium heat. Lightly brush the surface with melted butter, then wipe away any excess with a paper towel to ensure the pancakes brown evenly without becoming greasy.

Pour 1/4 cup of batter onto the pan for each pancake. You may need to use the back of a spoon or an ice cream scoop to gently spread the batter into a neat circle.

Cook for approximately 1.5 to 3 minutes on the first side until the edges are set and the bottom is golden brown. Carefully flip and cook the other side for another 1.5 minutes. Adjust the heat down if they are browning too quickly.