Ricotta Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour + more
  • 1/2 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 32 oz Whole milk ricotta cheese

Found on letthebakingbeginblog.com

Description

Ingredients

• 32 oz (900 grams) whole milk Ricotta Cheese (about 4 cups)
• 1 egg
• ½ – ¾ Cup granulated sugar
• 1½ cups all-purpose Flour + more for shaping the ricotta pancakes
• ½ tsp Baking Powder
• 1 tsp Vanilla Extract (optional)
• Oil for frying (I use olive oil)

Directions

• Combine the ricotta cheese with the egg and mix until the egg is well incorporated (if using vanilla add it with the egg); add the sugar and mix again; add flour and the baking powder and with minimal amount of mixing bring everything together into a smooth mass.
• Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about ½ inch thick.You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest.
• To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with lid and fry for about 2-3 minutes per side or until well browned on both sides.
• combine sour cream with a little bit of sugar to make it slightly sweetened. Add more or less sugar to your liking. I do about ½ cup of sour cream + 1-2 tablespoons of sugar.