Five pounds of ricotta!
Well, it just so happens that I have this great little recipe for Ricotta Pancakes. The original recipe is from Weight Watchers, and I've adjusted it to our own healthy eating standards. This recipe makes a yummy meal for either breakfast or dinner. We recently enjoyed these for dinner, since the ricotta is a nice portion of protein.
Ricotta Cheese Pancakes
3/4 cup whole-wheat flour
4 teaspoons baking powder
3 tablespoons cane juice crystals (or to taste)
4 eggs (we use fresh eggs right from our farmer)
2 cups fresh ricotta cheese
In a small bowl, sift together the first three ingredients. (I simply stir them together using a whisk.) In another larger bowl, beat egg; add ricotta and sifted flour mixture and stir until smooth.
Heat griddle or frypan on medium heat. Important: Once griddle is heated, brush with a little oil or butter. Because there is no oil in the mix, the pancakes will stick and you'll end up with a mess. :)
Drop batter by heaping tablespoon (don't make any larger than this) onto griddle; bake until golden on bottom, then flip carefully. Cook other side until golden, then remove to serving plate.
These little pancakes are so light and fluffy; they melt in your mouth. They're great served in the traditional way, with a little melted butter and syrup on top. You may also serve them with berries or seasonal fruit. Sometimes we eat them hot off the plate!
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