Ricotta Pancakes

by Sheilah Kaufman
from Simply Irrestible: Easy, Elegant, Fearless,
Fussless Kosher Recipes
(G & R, 2002)
Makes about 30 small pancakes

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

convert Ingredients
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

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Method
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.

Recipe © 2002 Sheila Kaufman. All rights reserved.
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