Because there is so little flour in this dish, the taste is quite different from regular pancakes. Great as an appetizer or for brunch.–Sheilah Kaufman
Ricotta Pancakes Recipe
- Quick Glance
- 30 M
- 30 M
- Makes about 30 small pancakes
- One 15- to 16-ounce container ricotta cheese (low fat can be used)
- 4 large eggs
- 6 tablespoons flour
- 2 tablespoons melted and cooled butter or margarine
- 1 to 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Vegetable oil or non stick vegetable spray
- 1. Place the batter ingredients in a blender or food processor. Process until smooth.
- 2. Lightly grease a large griddle or frying pan and heat it over medium heat. Spoon about 2 tablespoons (or more) of batter, depending on the size pancakes you want. Silver-dollar size makes for a lovely presentation.
- 3. When a few bubbles have risen to the surface of the pancakes and the tops have lost their sheen, turn them over and cook for another few seconds. The pancakes should be very lightly browned. Serve with jam, applesauce, yogurt, or fresh berries.
Testers ChoiceTesters Choice
Apr 15, 2002
What do you do when you want both breakfast and dessert? You make creamy, slightly sweet ricotta pancakes, of course! The sheer brilliance of these pancakes lies in the prep. They’re made in the blender, so there’s only a single “bowl” to clean AND you can pour the batter directly onto skillet from the blender jar, saving even more dishes to wash. I made 1/4 of the recipe since I only had 4 ounces ricotta left over from another recipe. It worked perfectly and was exactly the amount that I needed. They’re not the fluffy pancakes you’re used to, but rather, they’re the flourless chocolate cake of pancakes, you know? And they’re divine when served with macerated strawberries and a touch of maple syrup.
Apr 15, 2002
Really simple and really good. I put this one in the winner category. What a difference the ricotta makes. This is cheesecake in the shape of a pancake.
Ricotta Pancakes Recipe © 2002 Sheilah Kaufman. All rights reserved.