Directions
BEAT eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. SPOON 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skillet; COOK until golden brown, turning once.
Ingredients
- 6 EGGS
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 2 tbsp. melted butter or vegetable oil
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. vanilla
Tips
Serve with your favorite syrup or preserves, or raspberries, or sliced bananas and chopped pecans.
Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.
Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.
To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
Per serving: 1/4 of recipe
- Calories 303
- Total Fat 18 g
- Saturated fat 9 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 6 g
- Cholesterol 313 mg
- Sodium 544 mg
- Carbohydrates 16 g
- Dietary Fiber 0 g
- Protein 18 g
- Vitamin A 820.5 IU
- Vitamin D 69.5 IU
- Folate 72.1 mcg
- Calcium 278.4 mg
- Iron 2.4 mg
- Choline 201.4 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.