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 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: