Ricotta Pancakes

Matthew: The Joy of Cooking has a recipe for cottage cheese pancakes which I’ve made several times and thoroughly enjoyed.  The pancakes are, as they describe it, “puddinglike” on the inside and slightly crispy on the outside.  The batter is thicker than typical pancake batter and actually calls for egg whites to be folded in at the last moment.  I didn’t have any cottage cheese this morning, but I did have some ricotta.  It made a great substitute and made the pancakes slightly richer, but still soft and delicious in the center.  I will definitely make these again!

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2 responses to “Ricotta Pancakes

  1. These look delicious! Do you usually use syrup or having you tried other toppings on pancakes?

    • I usually use syrup…though not a ton so you can taste the flavor of the pancakes. I sometimes like to make carmelized apples to put on pancakes or crepes by cooking apple slices with brown sugar and butter in a saucepan.

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