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1
Toss the strawberries with the sugar and orange juice.
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2
Cover and let sit at room temperature for at least 30 minutes.
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3
After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth.
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4
Return it to the rest of the berries and reserve until ready to use.
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5
Pancakes:
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6
Sift together all of the dry ingredients in a large bowl.
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7
In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous.
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8
Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
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9
Preheat a griddle.
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10
In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks.
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11
Fold the egg whites into the flour mixture in thirds.
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12
Do this quickly and gently so the pancakes will be light and fluffy.
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13
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter.
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14
Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake.
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15
When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip.
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16
Flip the cakes and cook until the bottom is golden brown.
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17
Remove the pancakes from the grill to serving plates.
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18
Top with the macerated strawberry coulis and garnish with powdered sugar.
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19
What a flapjack!
