I was looking for a way to use up some ricotta cheese and came across this recipe.  It made about 15 small but dense pancakes.  We had frozen blackberries to use and that was delicious.  You could probably use strawberries if you cut them up small and let them macerate in sugar for a long time before adding them, otherwise I'd stick with the other berries.

Berry Lemon Pancakes

1 3/4 C all-purpose flour

1 Tbsp baking powder

3 tbsp sugar

1/4 tsp kosher salt

2 large eggs

2-3 drops lemon oil or zest from 1 lemon + 1 tsp lemon juice 

2 tbsp vegetable oil

2/3 C ricotta cheese (can substitute Greek yogurt) 

2/3 C milk 

1 tsp vanilla 

1 C frozen or fresh raspberries, blackberries or blueberries

Maple Syrup 

Fresh berries, if desired

In a small bowl, whisk together the flour, baking powder, sugar and salt.  Set aside.  

In a large bowl, whisk together the eggs, lemon oil, vegetable oil, ricotta, milk and vanilla until well combined.  Add dry ingredients and stir until combined.  Do not over mix - batter should be lumpy.  Fold in berries.  

Heat griddle over medium heat; spray with non-stick cooking spray. Pour 1/4 cup batter onto griddle.  Cook 3-4 minutes or until bubbles begin to form on top, flip and cook 2-3 minutes.  Remove and keep warm.

Serve with butter, hot maple syrup and fresh berries, as desired.

Altered slightly from a recipe on cookingandbeer.com  (Srsly!?)