Strawberry Shortcakes with Sweetened Ricotta

This recipe comes from the cookbook "Slim and Scrumptious" and these pancakes are just that! Makes 16 pancakes
2 pancakes with toppings =( 6 points +)

Pancakes:

• 3/4 c. white whole wheat flour
• 3/4 c. all-purpose flour
• 2 T. sugar
• 1-1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 2 egg whites
• 1-3/4 c. lowfat buttermilk
• 1 T. canola oil
• 1/2 tsp. vanilla

Toppings:

• 15 oz. container low-fat ricotta
• 6 T. powdered sugar
• 1/2 tsp. vanilla
• 16 oz. fresh strawberries, stemmed and sliced

In a large mixing bowl, whisk together the first 6 ingredients. Add remaining ingredients and whisk together.

Coat a nonstick griddle with cooking spray. Heat. Drop batter by 1/4 cupful. Cook pancakes until golden brown. Flip and cook on other side.

While pancakes are cooking, prepare sweetened ricotta by whisking together ricotta, vanilla, milk and powdered sugar.

To serve, place 1 pancake in the center of a plate. Spread with a thin layer of sweetened ricotta ( about 2 tsp) and some strawberry slices. Top with remaining pancake and spread with another layer of ricotta and berries.=