Ricotta Pancakes

This Italian pancake (cassola) is the ancestor of the latke, according to Tori Avery. I cut the recipe down for serving alongside modern latkes, but then scaled it back up again because it wasn’t enough for breakfast.

I made these again recently with store brand ricotta, and they were much thicker than usual; I had to milk them down quite a bit. YMMV.

Ingredients

Cut-Down Recipe

Makes 10–12 mini pancakes.

• ⅔ c. whole milk ricotta
• ½ c. flour
• 2 eggs
• 4 tsp. white sugar
• ½ tsp. kosher salt
• scant ½ tsp. baking powder
• butter for frying

Full Recipe

Makes 15–18 mini-pancakes.

• 1 c. whole milk ricotta
• ¾ c. flour
• 3 eggs
• 2 T. white sugar
• 1 tsp. kosher salt
• ½ tsp. baking powder
• butter for frying

Directions

1. Mix all measured ingredients.
2. Fluff with an immersion blender or a food processor.
3. Fry in butter (or other appropriate oil) in a non-stick pan.

Variants

To prepare (partly) ahead of time, measure and mix the liquid ingredients and dry ingredients separately, and refrigerate the liquid ingredients. Combine and fluff before frying.