Ricotta Pancakes

Christmas breakfast part-two featured ricotta pancakes. We smothered them in some quality Vermont maple syrup, but I think they’d be even better with some fruit topping.  Either way, these pancakes are cheesy, slightly sweet, easy to whip up and definitely a crowd pleaser.

Ricotta Pancakes (taken from Vegetarian Times and altered slightly)

  • 16 oz part-skim ricotta cheese
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 6 tbsp whole wheat flour
  • 2 tbsp melted and cooled Country Crock Light butter spread

Combine ingredients together in a medium-sized bowl to create batter. Preheat a large skillet or griddle to low-medium heat and spray with non-stick spray.

Spoon about 2 tablespoons of batter onto griddle for each pancake. (You can add more to make larger pancakes, but I found that it was much easier to flip these pancakes if they were a smaller size because the ricotta doesn’t firm up as quickly as regular pancake batter). Watch pancakes carefully to ensure that the bottoms do not brown too quickly or burn. Turn pancakes over when surface has several bubbles and appears firm enough to flip. Cook for several seconds more and remove from heat. Repeat until all the batter is used.

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