Cook the pancakes

1. Start this recipe like any other pancake recipe – by sifting all the dry ingredients together (flour, sugar, baking powder, and salt). Add the lemon zest and whisk well.
2. In a separate bowl, combine milk, ricotta, oil, egg yolk, and vanilla extract by whisking. Add mixture to the dry ingredients mixture, and mix till mostly combined.
3. Whisk your egg white separately to form stiff peaks. Add this to the batter, and fold gently to incorporate.
4. Allow the batter to sit at room temperature for 20-30 minutes.
5. Melt butter over a medium low heat in a nonstick pan. Spoon pancake batter in using a ¼ cup measure. Cook until bubbles begin to appear on the surface, and the edges begin to darken; turn gently. Cook through.
6. In a separate bowl, mix the crushed graham crackers with the melted butter. Set aside.

Make the strawberry sauce

1. Combine all ingredients in a small pot over medium heat.
2. Simmer and cook over medium-low heat for 20-25 minutes, until thickened as desired. If any foam forms at the top, just skim it away with a spoon or ladle.

Cheesecake filling

1. Beat cream cheese, sugar, and lemon juice until smooth.
2. Add whipping cream gradually (if you’re using an electric mixer, reduce the speed to low while adding the cream). Continue beating until well combined and stiff (about 3 minutes if using an electric mixer on high).

Strawberry Cheesecake Pancakes, Assemble!

To assemble, stack the pancakes while spreading a generous layer of cheesecake (and a little strawberry sauce) between each pancake, as well as creating a small cheesecake mound on the very top pancake. Drizzle on the strawberry sauce, and sprinkle with crushed graham crackers, and a little icing sugar.