Strawberry Ricotta Whole Wheat Pancakes

Instructions

1. Add the strawberries, sugar and water to a small saucepan and turn the heat to medium-low.  Bring to a boil, stirring occasionally.  Remove mixture to a blender or use an immersion blender and blend until smooth.  Return to the saucepan over low heat and cook for 10 more minutes, stirring occasionally.  Remove from heat and stir in the butter and vanilla.  Store (covered) in the refrigerator for up to 2 weeks.  You'll likely have some left over from this recipe to enjoy with more pancakes later.
2. Heat a large skillet or griddle over medium heat.  In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.  Whisk to combine.  In a small bowl, mix together the buttermilk, ricotta, egg, oil and vanilla.  Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.  Spray your cooking surface with nonstick cooking spray and place 1/4 cup of the pancake batter in the pan.  Cook for 3 minutes per side or until cooked through.  Repeat with remaining pancakes.  Serve warm with chopped strawberries and strawberry syrup!