My brother, Chris, recently took a trip up to the Pocono Mountains. When he got to his rented cabin, he found an unopened container of ricotta cheese in the fridge, apparently left by the previous vacationers. Never wanting to let anything go to waste, he decided to add some of the ricotta cheese to his pancake batter at breakfast. It was a huge hit! So, now you know what to make the next time you find some cheese in a random refrigerator. Thanx, Chris.
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
2 eggs
2 tbsp oil
1 cup milk
1/2 cup ricotta cheese
Sift dry ingredients in bowl and stir in remaining ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/4 cup for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Serve immediately or place in a warm oven until ready to serve.
Tip:
These pancakes are pretty darn good when you top them with the usual butter and maple syrup, but they're slammin' when you top them with raspberry, strawberry or blueberry jam and a little dusting of powdered sugar.
No comments:
Post a Comment