Taken from Donna Leahy’s cookbook – Morning Glories
3 cups quartered and hulled strawberries
¾ cup of sugar
2 tsp of lemon juice
1 tsp lemon zest
1 tsp cornstarch
Combine 2 cups of strawberries, sugar, lemon juice, lemon zest and cornstarch in a small saucepan. Bring to a boil, then lower. Remove from heat, cool slightly and puree in a food process or blender. Return to the sauce pan and stir in the remaining strawberries. Bring just to a boil and remove from the heat. Keep Warm.
1 cup of all purpose flour
2 tbl sugar
4 tsp baking powder
½ tsp salt
4 tsp lemon juice
2 cups part skim milk ricotta cheese
¼ cup corn oil
6 eggs separated
Combine flour, sugar, baking powder and salt in the boa=wl of an electric mixer. Beat in the lemon juice and ricotta cheese until smooth. Beat in the corn oil and egg yolks until smooth. Whisk the egg whites to stiff peaks. Fold the egg whites into the batter.
Heat a lightly greased griddle or skillet over medium high heat and ladle on the batter to form 3 -4 inch cakes. Coo k until small bubbles form and the edges begin to brown, 2 -3 minutes longer until just cooked through. Spoon glace over pancakes to serve.
Glaze may be made up to 24 hours in advance.