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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 8 |
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Be careful not to add too much batter to the pan and make sure you gently smooth over the tops. The key is to get a nice crunchy edge which adds a nice contrast to the pillowy soft interiors. We topped ours with my favorite sour cherry jam, but warmed honey or a sprinkle of icing sugar would be perfect too. Ingredients:
1 3/4 cups ricotta cheese |
2 eggs |
1/4 cup sugar |
1 large orange, zest of |
1 teaspoon vanilla |
2/3 cup flour |
butter |
Directions:
1. In a medium-sized bowl, combine the ricotta, eggs, sugar, zest and vanilla. Gently fold in the flour.
2. Melt better over medium-high heat in a cast iron frying pan or griddle. Add a large tablespoon of batter for each pancake, slightly smoothing over the tops. Cook for 4 minutes per side. Serve with fruit preserves (I love sour cherry jam).
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