Heart-Shaped Pancakes

Ingredients

• 1 lb. strawberries, hulled and halved, plus more for serving
• 1/2 c. granulated sugar
• 1 tsp. vanilla extract
• 1 tbsp. freshly squeezed lemon juice
• 2 c. all-purpose flour
• 1 tbsp. granulated sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 4 large eggs
• 1 1/2 c. buttermilk
• 1 c. whole milk ricotta
• 1 tbsp. vanilla extract
• 1/2 c. mini semisweet chocolate chips
• Butter, for greasing pan
• Whipped cream, for serving
• Powdered sugar, for serving

Instructions

1. For the strawberry sauce: In a small sauce pan combine the strawberries, sugar, vanilla, and lemon juice over medium-high heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes. Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Set the remaining fruit pulp aside.
2. Carefully skim as much foam off the top of the sauce as you can. Return the skimmed sauce to the saucepan and bring to a boil over medium-high heat. Cook until the sauce has thickened and reduced slightly, about 3 minutes, then remove from the heat and skim any remaining foam from the surface. If desired, stir some of the fruit pulp back into the sauce, then transfer to a small bowl and set aside to cool.
3. For the pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs, buttermilk, ricotta, and vanilla. Gently fold the dry ingredients into the bowl of wet ingredients until just combined, being careful not to over-mix (there should still be a few lumps in the batter). Set aside to rest for at least 15 minutes, and up to 30 minutes. Carefully fold in the chocolate chips, transfer the batter to a pastry bag, and set aside.
4. Heat a large non-stick skillet or griddle over medium heat. Cut the tip off the pastry bag so there is a 1/2-inch opening. Lightly grease the skillet with butter, then, working in batches, pipe freeform hearts with the batter. Cook the pancakes until bubbles are rising to the surface of the batter, the edges are set, and the bottoms are golden brown, 2 to 3 minutes. Gently flip and continue cooking, about 2 minutes more. Between batches, wipe the skillet or griddle clean with a paper towel and lightly grease with more butter before continuing.
5. Just before serving, drizzle the pancakes with strawberry syrup. Top with a dollop of whipped cream, a handful of strawberries, and a dusting of powdered sugar.