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
-
Mix together all ingredients except oil, until combined.
-
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.
-
Remove from pan and continue until all batter is used up.
-
Serve with jam, honey or maple syrup.
-
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.
-
Cottage Cheese: Use cottage cheese in place of ricotta.
-
Be Fruity: Instead of blueberries, try other berries of choice.
-
Add fiber: Use 1/2 cup white whole-wheat flour.