Ricotta Pancakes

on

 I found this recipe, while looking for a way to use up a container of ricotta cheese  They were delicious, served with sour cream and jam on top!



Ingredients

  • 32 oz whole milk Ricotta Cheese (about 4 cups) 900 grams
  • 1 egg
  • 1/2 – 3/4 Cup granulated sugar
  • 1 1/2 cups all-purpose flour + more for shaping the ricotta pancakes
  • 1/2 tsp baking powder
  • 1 tsp Vanilla extract (optional)
  • Oil for frying I use olive oil

Instructions

  1. Combine 32 oz ricotta cheese with 1 egg and mix until the egg is well incorporated (if using vanilla add 1 tsp vanilla with the egg); add 1/2-3/4 cup sugar and mix again; add 1½ cups flour and 1/2 tsp baking powder and with a minimal amount of mixing bring everything together into a smooth mass.

  2. Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1/2 inch thick. You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest.

  3. To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with a lid and fry for about 2-3 minutes per side or until well browned on both sides.

Comments

Post a Comment