The lines have fallen to me in pleasant places; Indeed, my heritage is beautiful to me. ~ Psalm 16:6 nasb

Friday, April 27, 2012

Ricotta Cheese Pancakes

What do you do when you buy a huge container of ricotta cheese in order to make two pans of lasagna, and you end up with extra ricotta?  Extra, as in a lot of?

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!




Back to life,
Christine

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