Strawberries and Cream Stacked PanCAKE

Ingredients

Pancakes

6 large eggs

1 cup ricotta cheese

½ cup flour

2 T. Butter, melted

¾ t. Baking powder

2 T. Sugar

½ t. Salt

½ t. Vanilla

Cream Cheese Filling

(2) 8 ounce packages cream cheese, at room temperature

2-3 T. Heavy cream

½ cup sugar

1 t. Vanilla

Pinch of salt

For the Strawberry Topping

1 pound strawberries, diced into ¼ - ½" dice, divided

½ cup strawberry jam, heated on the cooktop or microwave until it has become a liquid consistency

Pinch of salt

Directions

For the Pancakes

Beat together the eggs, ricotta cheese, flour, baking powder, salt, sugar and vanilla until well combined.
Heat a lightly greased 8” nonstick skillet over medium high heat and add a scant ½ cup of the egg mixture. Swirl the pan so the mixture evenly coats the pan. Cook until golden brown and then flip to cook the second side.
You should end up with 6 pancakes. Cool to room temperature.

For the Cream Cheese Filling

In a medium size bowl cream together the cream cheese and sugar until combined. Add vanilla and salt and enough heavy cream to make the mixture spreadable.
Divide mixture into approximately 6 portions. Spread each pancake with the cream cheese mixture.

Directions for Assembly

Combine ½ cup of the diced strawberries with the heated jam and salt. Set aside.
Divide reaming strawberries by 5 for each pancake.
Place a cream cheese covered pancake on a serving platter. Sprinkle with 1/5 of the strawberries.
Repeat with the remaining pancakes placing one pancake on top of the next.
Over the top layer pour the jam strawberry mixture and let it drip down the sides.
Slice like a cake and serve. Refrigerate leftovers if there are any!

Notes

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.