Ricotta Pancakes Tuesday, February 12, 2008


1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
3 large eggs
1 3/4 cups milk
1/2 cup ricotta cheese
1/4 cup sugar
1 TBSP vanilla
butter for griddle
1 pint blueberries


Mix flour, baking powder and salt. Set aside. Beat eggs until light and lemon colored. Beat in milk, ricotta and sugar. Add dry ingredients and whisk until the batter is smooth. Heat a griddle to medium heat. Lightly butter. For each pancake ladle about 1/4 cup batter spreading into a fairly even circle. Cook about 2 minutes or until edges are just browned and the batter is bubbly and about to set. Sprinkle on a few blueberries and press in lightly. Turn and allow to cook about 2 minutes more or until pancakes are cooked through. Place onto a plate and keep warm in an oven heated to 225 deg. Serve with maple syrup (or your own favorite)

Note: For a lighter pancake, separate the eggs. Beat the yolk with the milk, ricotta and sugar. Whip the whites until they hold soft peaks. After you have added the dry ingredients to the yolk mixture, fold the whites in carefully and proceed as above.

Another Note: If you do not want blueberries, leave them out. Or use chopped peaches. Or chopped strawberries. Or pecans. Or any other inclusion which you happen to like. Just be sure that whatever you include is cut small enough to cook as much as necessary quickly.

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