Ricotta Cheese Pancakes Recipe

    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

    Bite Size Cheeseburgers

    Bite Size Cheeseburgers_edited-1

    I enjoy making easy bite size recipes. This is great for a quick snack and also for parties. It allows you to have after school snacks for the kids, too.

    Let’s get started!

    Ingredients:

    • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits
    • 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
    • 1 block (8 oz) Cheddar cheese or cheese of your choice, cut into 16 cubes
    • 16 slices bacon
    • Long toothpicks or skewers
    • Canola oil for frying
    • Feel free to add or delete ingredients

    Directions:

    1. Separate dough into 8 biscuits, then cut each biscuit in half. Press into 3 inch diameter circles. 
    2. In the center of each piece of dough, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap the dough around the beef and cheese and pinch seams to seal.
    3. For the Fried Version: Wrap each stuffed sealed bite size cheeseburger with 1 bacon slice. Secure loose bacon with toothpick by inserting it through bacon and halfway into the burger piece.  In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry each piece for 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining pieces. Serve warm with condiments of your choice. 
    4. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed sealed bite size cheeseburger with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with condiments of your choice.

    This is an easy recipe. Fried or Baked, your family will love them.

    Thanks for stopping by!