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The New Kitchen Cookbook

Ricotta Pancakes

This Italian pancake 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.

Full Recipe

Makes 15–18 mini-pancakes.

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.