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Pancakes, Ricotta (D, TNT)
Source: Unknown
Yield: About 30 small pancakes

1 15- to 16-ounce container ricotta cheese (low fat can be used)
4 large eggs
6 tablespoons flour
2 tablespoon melted and cooled butter or margarine
1 to 2 tablespoons sugar
1 teaspoon vanilla extract
Vegetable oil or nonstick vegetable spray for cooking

Place all the batter ingredients in a blender or food processor. Process until smooth.

Preheat a large griddle or frying pan over medium heat and lightly grease or spray it. Spoon about 2 tablespoons or more of batter, depending on the size pancakes you want, onto the griddle.

I like silver dollar size. When a few bubbles have risen to the surface of the pancakes and the tops have "dried" turn them over and cook for another few seconds. Pancakes should be very lightly browned. Serve with jam, applesauce, or even yogurt, or fresh berries.

Poster's Notes:
You can add nuts or cherries to these. Since there is so little flour, the taste is quite different from regular pancakes. Great as an appetizer or for brunch. They are very light. Freeze and reheat well.

Posted by Sheilah Kaufmann

Nutritional Info Per Serving: N/A