Ricotta Pancakes

This is from the “cooking with kids” chapter, so of course I had to let Dylan help make them.  He did a great job stirring the batter.


I handled the hot griddle part, and then we both ate them all up!


The original recipe says “Serves 4” but I can only assume they mean “4 children who have just had a big meal and aren’t that hungry anymore.”  I doubled it and it was just a nice light breakfast for 2 adults and 1 toddler.  (The original recipe also calls for cottage cheese and way too much sugar.  What follows are the proportions I used.)

2 eggs, lightly beaten

1/4 cup AP flour

1/4 cup ricotta or cottage cheese

2 tbsp sugar

Beat together until most of the lumps are gone.  The pancakes will be lighter if the eggs are thoroughly beaten before the other ingredients are added.

Heat some butter in a nonstick skillet or griddle.  Drop tablespoons of batter for silver-dollar pancakes.  Cook about 1-2 minutes each side, or until lightly browned.  Serve with whatever you like on your pancakes!



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