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Ricotta Pancakes


Ricotta Pancakes

Serve these tender rounds as a savory accompaniment to crab cakes or shrimp scampi, or top with raspberry preserves and goat cheese (photo) for a sweet appetizer.

Ingredients
  

  • 4 large eggs
  • pounds fresh ricotta
  • 2 cups cake flour
  • cup sugar
  • tablespoons salt
  • ½ tablespoon baking soda
  • 1 teaspoon baking powder

Instructions
 

  • Combine the eggs and ricotta in a large bowl. Fold in the dry ingredients.
  • Heat a large skillet over medium-high heat. Spoon the batter onto the skillet and cook, turning once, until the pancakes are browned on both sides.

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