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Ricotta Pancakes

I.am.Vegetarian's picture
<p><a href="http://www.flickr.com/photos/nathan_y/5309615249/">Image Credit</a></p>
Ingredients
  Ricotta cheese 8 Ounce
  Eggs 3
  Vanilla extract 1 Teaspoon
  Lemon extract 5 Drop
  Grated lemon rind 1⁄2
  Skim milk 2⁄3 Cup (10.67 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs) (Measured Scoop And Level)
  Salt 1⁄4 Teaspoon
  Baking powder 1 Teaspoon
  Bran 3 Tablespoon
Directions

GETTING READY
1) Into the work bowl of the food processor(use metal balde),add ricotta cheese, eggs, vanilla extract, lemon extract and lemon rind and blend until well-mixed.
2) While the machine is on, pour in skim milk.
3) Switch off the machine and empty the mixture from the down sides of bowl.
4) Into the work bowl, now add flour, salt, baking powder and bran,and mix with 3-4 on/off pulses.

MAKING
5) Heat a lightly oil-greased non-stick frying pan over moderate heat.
6) Before baking, test the pan by sprinkling a few drops of cold water on it.
7) The pan is ready, If the water bounces and sputters.
8) Onto a pan, ladle batter using a 1/4-cup measure.
9) Pancakes are ready to turn when bubbles appear on top and the underside is light brown in about 2-3 minutes.
10) Turn pancakes only once and further bake until the second side is done.
11) Cooking the second side requires just half the time required to cook the first side.

SERVING
12) Ricotta cheese pancakes are ready to be served.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6

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