Friday, May 19, 2006

Ricotta Pancakes

Yummy Ricotta PancakesI was recently was doing some research on New England bed and breakfasts and I found this interesting ricotta cheese pancake recipe. The following is a slight variation from the original Nutmeg Inn recipe I found online. I omitted the sour cream but added the zest of 1 lemon instead. Make sure you top the pancakes with real Vermont maple syrup to make these pancakes even more delicious!

INGREDIENTS (makes about 10 pancakes)

  • 1 C flour
  • 1/2 tsp.nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 1-1/4 C ricotta cheese
  • 4 tsp. sugar
  • 1-1/4 tsp. baking powder
  • 2 eggs
  • 3/4 C milk
  • Juice of 1 lemon
  • zest of 1 lemon

In a large bowl, whisk together the ricotta, eggs, milk, vanilla extract, juice of one lemon and the lemon zest until completely homogenized.

In another bowl sift together the dry ingredients: flour, nutmeg, salt, sugar, and baking powder. Blend in the dry ingredients into the ricotta mixture and blend completely.

Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate.

Once bubbles form over the top, pancakes are ready to be fliped. Spoon batter into hot oiled skillet, allowing about 1/4 cup per pancake. Cook pancakes for about 1 ½ to 2 minutes. Turn when bubbles form and continue cooking until golden brown. **The batter should be just thin enough to pour but if it's too thick just add more milk.

Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. Pour hot maple syrup or dust with confectioner’s sugar, if desired. Enjoy!

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