Ricotta Pancakes

Ricotta Pancakes 

Most kids love breakfast for dinner. Your fresh, just-made ricotta will keep your pancakes moist and delicious.

Serve 4

1 cup fresh ricotta

3 eggs

1 1/2 c. milk  

1-2 T. sugar

1/2 tsp. pure vanilla extract

1 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

 Butter

Put ricotta, eggs, milk, sugar and vanilla in blender and process until smooth.

Put flour, baking soda, baking powder, cinnamon, nutmeg and salt in large bowl and whisk together. Add the wet ingredients and stir to combine. Don’t over stir – a few lumps are OK.

Lightly butter a griddle or large skillet and heat over medium heat. When the griddle is hot, drop large spoonfuls of batter on the griddle, a 2 oz. ice cream scoop works great. Cook for about 2-3 minutes or until bubbles form and burst. Flip the pancakes and cook for another minute. They should be golden brown.

 Serve with warm New Hampshire maple syrup.

Susan Nye writes for several New England magazines and newspapers. She shares stories and recipes on her blog Around the Table at www.susannye.wordpress.com.