m. c. de marco: The New Kitchen Cookbook

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.


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


  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.


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.