Ricotta Pancakes

1 cup ricotta
3 eggs
1/2 cup whole wheat pastry flour
3 tablespoons honey
1 teaspoon extract of choice (e.g. vanilla, almond) or 1 tablespoon citrus zest

Preheat a flat griddle or a cast iron pan. In a medium bowl mix together the ricotta and the eggs until smooth. Stir in the flour, honey, and the extract/zest just until mixed. The batter will still be slightly lumpy.

Scoop the batter onto the hot griddle, greasing it if necessary depending on the type of griddle, using 3-4 tablespoons of batter for each pancake. Cook for 2-3 minutes until golden brown. Flip and continue cooking another 2-3 minutes until golden brown on the second side.

Remove the pancakes from the griddle. Serve with butter and syrup or as suggested below.

For Strawberry Stacks with Rhubarb Syrup:
4 ricotta pancakes
1 cup sliced strawberries
1/4 cup honey rhubarb syrup

Place sliced strawberries between layers of pancakes. Pour rhubarb syrup over. Serve.


Makes 10-12 pancakes