Tuesday, February 8, 2011

Ricotta Pancakes

These are by far the best pancakes! They are super light and airy.  This recipe makes about 8-10 small pancakes and the leftovers freeze great.

1/2 c       Flour
1/2 tsp   Baking Powder
1/2 tsp   Salt
1/8 tsp   Nutmeg

3  Eggs
1 c Ricotta Cheese
3 tbsp Butter, melted
3 tbsp Honey

In a small bowl mix together the flour, baking powder, salt, and nutmeg. Set aside.

In a larger bowl, whisk the eggs until they are light yellow. About 5 minutes if doing it by hand.

Stir in the ricotta cheese, melted butter and honey to the whisked eggs. Once it is completely mixed, add the flour mixture and stir just until incorporated.

Heat a pan or griddle to medium heat. Grease it with non-stick spray or a little butter. Pour about 1/4 cup of batter per pancake. When you see bubbles, about 2-3 minutes, flip them over and cook 2 more minutes on the other side.

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