These would be wonderful for Mother’s Day!!

    I love a recipe that makes a great breakfast . . . but is great for brunch . . . and a special treat for a breakfast-dinner.RicottaPancakes

    These moist little pancakes with some jam . . . and sour cream . . . would be a real hit with your family.

    You’ll need:

    • 32 ounces of whole milk Ricotta Cheese
    • 1 egg
    • 1/2 to 3/4 cups of Granulated Sugar
    • 1-1/2 cups of All-Purpose Flour plus more for shaping the ricotta pancakes
    • 1/2 teaspoon Baking Powder
    • 1 teaspoon Vanilla Extract — this is optional
    • Oil for frying up your pancakes

    Let’s put these babies together:

    1. Combine the Ricotta Cheese with the Egg and mix it well. If you’re adding the Vanilla, add it with the egg.
    2. Add the Sugar and mix well.
    3. Add Flour and the baking powder.
    4. Mix it up so everything is blended into a smooth mass.
    5. You can use a spoon or a large ice cream scoop, scoop up the mixture and drop it into some flour. Coat it with the flour making the mixture into a ball, then gently shape it into a flat patty about 1/2 inch thick. Continue with the rest of the mixture.
    6. To fry the pancakes, add about a tablespoon of oil into a large skillet and heat over low-medium heat.
    7. Add the ricotta pancakes, cover with a lid and fry for about 2 to 3 minutes or until well browned. Turn over and do the same with the other side.
    8. You’re going to want to serve these warm with a side of sour cream and a jam of your choice.

    This recipe makes about 25 pancakes — depending upon the size you make them.

    I do hope you give this recipe a try.

    Thanks for stopping by!

    Sharon