Ricotta Pancakes


Yield 10-12 pancakes


1 cup flour

1 cup ricotta cheese

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon salt

5-6 tablespoons vegetable oil or butter

  1. Mix together all ingredients except oil, until combined.

  2. Warm oil or melt butter in frying pan.  Measure out each pancake with a small ladle or with a tablespoon, using 2 tablespoons.  Cook until bottom of pancake is golden and then carefully flip. Use more oil as needed.

  3. Remove from pan and continue until all batter is used up.

  4. Serve with jam, honey or maple syrup.

  5. Pancakes freeze well. Place on cookie sheet and put in freezer. After frozen, put pancakes into a freezer zip lock bag, with waxed paper or parchment paper between pancakes. Keeps in freezer for 1-2 months.

  1. Cottage Cheese: Use cottage cheese in place of ricotta.

  2. Be Fruity: Instead of blueberries, try other berries of choice.

  3. Add fiber: Use 1/2 cup white whole-wheat flour.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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