Ricotta Pancakes Recipe
Ingredients
| Ricotta cheese | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Sesame oil | 2 Tablespoon | |
| 1/4 c wholewheat flour | ||
| Honey | 2 Tablespoon | |
| Sea salt | 1/4 Tablespoon | |
| 2 c fresh fruit, preferably berries | ||
| Soft butter | ||
| Date sugar | ||
Directions
In blender combine ricotta, eggs, oil, flour, honey, and salt.
Blend until smooth.
Pour batter on lightly oiled griddle or in frying pan over medium low heat, using enough batter to make 3-inch round cakes.
Turn cakes with spatula when bubbles form on the surface.
When cakes are browned on both sides, remove from pan and keep warm until all the cakes are cooked.
The ricotta cakes can be made ahead, cooled on wire racks, then reheated on baking sheets covered with foil in a 350° oven for 5 minutes.
Blend until smooth.
Pour batter on lightly oiled griddle or in frying pan over medium low heat, using enough batter to make 3-inch round cakes.
Turn cakes with spatula when bubbles form on the surface.
When cakes are browned on both sides, remove from pan and keep warm until all the cakes are cooked.
The ricotta cakes can be made ahead, cooled on wire racks, then reheated on baking sheets covered with foil in a 350° oven for 5 minutes.
Chef
