Ricotta Cheese Dessert Pancakes Recipe
Ingredients
| Part skim ricotta cheese | 1/3 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| 2 tablespoons thawed frozen unsweetened apple juice concentrate | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| Vanilla extract | 3/4 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| 1 cup plus 2 tablespoons no sugar added pourable fruit,any flavor (optional) | ||
Directions
Preheat lightly oiled griddle or skillet over medium heat.
Place ricotta cheese in food processor; cover and process until smooth.
Add milk, egg, apple juice concentrate,-butter and vanilla; process until blended.
Add flour, baking powder and nutmeg; pulse just until dry ingredients are moistened.
Drop heaping tablespoonfuls of batter 4 inches apart onto prepared griddle.
Cook 1 to 2 minutes until bubbles appear on surface; turn over with flat spatula.
Continue cooking about 30 seconds or until lightly browned.
Place ricotta cheese in food processor; cover and process until smooth.
Add milk, egg, apple juice concentrate,-butter and vanilla; process until blended.
Add flour, baking powder and nutmeg; pulse just until dry ingredients are moistened.
Drop heaping tablespoonfuls of batter 4 inches apart onto prepared griddle.
Cook 1 to 2 minutes until bubbles appear on surface; turn over with flat spatula.
Continue cooking about 30 seconds or until lightly browned.
Chef
