Ricotta Cheese Pancakes
Makes about 20 pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- 1 1/2 cups ricotta cheese
- 1 cup milk
- 1/4 cup heavy cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Oil for griddle
- Summer fruits such as bananas and berries
- Maple syrup
Sift together the flour, baking powder, baking soda, salt and sugar in a large bowl. In a separate bowl, mix together the butter, ricotta, milk, cream, egg, vanilla, nutmeg and cinnamon.
Stir liquid ingredients into dry ingredients. Batter should be lumpy. Do not over mix.
Heat a heavy griddle to medium high. Coat lightly with canola oil. Place scant 1/2 cup batter onto griddle and cook until bubbles begin to appear.
Flip and cook cakes until lightly browned.
Serve cakes with fruits and maple syrup.
Recipe reprinted by permission of <I>The Inn at Meander Plantation, VA<. All rights reserved.
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