Wednesday, March 12, 2014

Homestead Ricotta Pancakes


1 cup flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons light brown sugar
1 cup ricotta (traditional) *
2 eggs
2 tablespoons melted butter
1 1/2 cups milk
Butter, for frying

Preheat frying pan on medium heat (adjust as pancakes are cooking, I use a cast iron pan and temp can be finicky).

Combine flour, baking powder, nutmeg, salt and sugar in a large bowl.

Whisk together ricotta cheese, eggs, milk and butter.  Pour wet ingredients into dry and mix until combined.

Melt about a tablespoon of butter in frying pan, pour about 1/2 cup batter into frying pan.  When bottom is browned nicely, flip and cook until both sides are done.  Make sure pancake is cooked thoroughly.  Repeat until batter is done.

*Want to know the difference between cottage cheese and ricotta?  Check this link out:

 http://www.tasteofhome.com/cooking-tips/ask-our-dietician/ricotta-and-cottage-cheese