Breakfast in Bed

Valentine's Day

Ricotta-Cottage Cheese Pancakes

From Breakfast in Bed by Jesse Ziff Cool, HarperCollins, 1997
Adapted by StarChefs

Yield: 2 generous or 4 moderate servings

  • 1 cup unbleached white flour
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 cup ricotta cheese
  • 1 cup small curd cottage cheese
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • Vegetable oil

To prepare pancakes: In a medium bowl, combine the flour, sugar, salt, and baking powder. In another bowl, beat the eggs with the ricotta, cottage cheese, milk, and vanilla. Gradually add the wet ingredients to the dry, stirring just until blended. Do not overmix.

Heat a griddle or heavy skillet over medium heat, and lightly grease it with vegetable oil. Preheat the oven to 250 degrees. Drop the batter onto the hot pan by heaping Tablespoonfuls. When the pancakes are bubbly on top and nicely browned on the bottom, flip them. As they cook through, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.

Serving suggestions: Top pancakes with fresh fruit, dried fruit, or fruit compote