Ingredients

• 1 pound Strawberries hulled and quartered
• 12 ounces Rhubarb trimmed and cut into 1/2 inch thick slices
• 3/4 cup Brown Sugar packed
• 2 tsp Lemon Zest grated
• 1 Tbsp Lemon Juice fresh

• 1-1/4 cups Unbleached White All-Purpose Flour
• 3/4 cup Medium Grind Cornmeal
• 2 Tbsp Sugar
• 1-1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 2 cups Buttermilk
• 1 container Whole Milk Ricotta about 15 or 16 ounces, divided
• 2 Eggs large, separated
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Unsalted Butter for cooking

Instructions

1. Preheat the oven to 350°F. In a large bowl, toss the strawberries, rhubarb, brown sugar, lemon zest, and juice. Spread the mixture on a large rimmed baking sheet and roast until the strawberries and rhubarb are very tender but still hold their shape and the juice is syrupy, 20 to 25 minutes. Scrape the mixture into a bowl and keep warm. (It will keep, covered, in the refrigerator for up to 1 week.)

1. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another large bowl, whisk the buttermilk, 1/2 cup of the ricotta, and the egg yolks. Stir the wet ingredients into the dry ingredients.
2. In a large, clean bowl, beat the egg whites until foamy and slightly stiff, about 2 minutes, then fold them into the batter just to combine.
3. In a medium bowl, whisk the remaining ricotta with the maple syrup until it is loose and creamy, about 30 seconds. Set aside. This will be served on top of the cooked pancakes.
4. Heat a griddle or large cast-iron skillet over medium heat. When hot, add enough butter to lightly coat the pan. Scoop up heaping 1/4-cup portions of the pancake batter and dot them around the pan. Cook, adjusting the heat as needed, until nicely browned on both sides, flipping once, about 1-1/2 to 2 minutes per side.
5. Serve the pancakes, topped with the maple ricotta and warm strawberry-rhubarb syrup.