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.
- 4 large eggs
- 1½ pounds fresh ricotta
- 2 cups cake flour
- ⅛ cup sugar
- 1½ tablespoons salt
- ½ tablespoon baking soda
- 1 teaspoon baking powder
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.