I found this recipe for Ricotta Pancakes in our local newspaper. I like that these pancakes are made with milk and ricotta cheese, because my youngest daughter doesn't drink milk. I think they taste great without syrup. The kids think I'm nuts, though. I've made these pancakes many times since school started in September, so I think this recipe is a keeper.
These pancakes are perfect to make on the weekend. You can make a big batch, cool them completely and then freeze them. The pancakes can then be reheated in the toaster.
By the way, don't try to fish small pancakes out of the toaster with a fork...or you'll have more problems than what to feed your kids in the morning!
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
4 Tbsp. sugar
3 large eggs, beaten
1 cup low-fat ricotta cheese
2 cups cold milk
1 Tbsp. vegetable oil
Combine dry ingredients in a large bowl. In separate bowl, mix eggs and ricotta then stir in milk and oil. Stir wet ingredients into dry ingredients, being careful not to over mix. Pour batter onto hot non-stick pan. Flip when bubbles appear on the surface of the pancake.
P.S. If you see me with my youngest daughter, and you want to tell me how wonderful this recipe is, please don't mention that these pancakes are made with r.i.c.o.t.t.a. c.h.e.e.s.e., or they will be yet another thing she refuses to eat! Thanks!!