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
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