A welcome change from your typical pancake. The ricotta cheese gives it a very creamy, velvety texture and precludes the need for eggs (which may please your doctor). Serve with pancake syrup or rhubarb sauce (recipe follows).
- 1 cup ricotta cheese (in Israel it’s called gvina rikota, manufactured by “Gad”) -
- 1 cup milk, low-fat is fine -
- 1 Tbsp lemon juice -
- 1 tsp grated lemon peel, optional but recommended -
- 1 cup flour (I used 70% whole wheat) -
- 3 Tbsp white or turbinado sugar -
- 1 tsp baking powder -
- 1/2 tsp salt -
- 2–3 Tbsp oil, for frying -
- Rhubarb Sauce -
Combine ricotta cheese, milk, lemon juice, and peel in a small bowl. Add flour, sugar, baking powder, and salt and stir just until combined. Drop batter by two tablespoonfuls onto a greased, hot frying pan. Fry for two minutes on each side or until lightly browned. Transfer to a plate lined with paper towels to cool. Serve hot or warm. (My kids nosh them straight from the fridge too!).
Click here for Rhubarb Sauce recipe.