Tender, delicate Ricotta Pancakes with a simmered Strawberry Maple Syrup. Panckes adapted from [The Kitchn|http://www.thekitchn.com/recipe-fluffy-ricotta-pancakes-48085]; syrup adapted from [Ambitious Kitchen|http://www.ambitiouskitchen.com/2013/02/fluffy-greek-yogurt-blueberry-pancakes-with-strawberry-maple-syrup/].
Heat a griddle or frying pan over medium heat (Note: for pancakes I always like to use a non-stick pan, ungreased, for that consistent all-over browning on the cakes as you see in the pictures. If using a pan that is not non-stick, be sure to butter it, but your pancakes will not look the same as pictured, but rather will look more like [these|http://www.thekitchn.com/recipe-fluffy-ricotta-pancakes-48085]).
In a bowl, stir together the flour, baking powder, and salt. In another bowl, gently whisk together the ricotta, milk, eggs, and lemon zest. Add the wet ingredients to the dry and whisk until smooth and combined.
Using a 1/3 measuring cup, pour batter onto the hot griddle. Cook until golden brown underneath, then flip and continue cooking until golden on the other side and cooked through. Repeat until all the batter is used. Serve with butter, Strawberry Maple Syrup, and fresh strawberries.
Add the syrup and strawberries to a small saucepan over medium heat. Bring to a simmer and cook until the strawberries begin to break down and release their juices, about 3 minutes. Remove from heat and stir in the vanilla. At this point you can strain the syrup with a fine mesh sieve as I did and serve with fresh strawberry slices, or you can leave the cooked strawberries in the syrup and serve that way, more like a syrup-compote. Serve syrup hot.