Monday, March 26, 2012

Ricotta Pancakes

Ricotta Pancakes
These are high protein pancakes. I typically make only three kinds of pancakes: my sourdough crepes, my rye sourdough pancakes, and these. We don't like the typical doughy pancakes, preferring more crepe/ swedish pancake style.

I made feta cheese and then ricotta from it's whey the other day, so these are using my homemade ricotta.

1C ricotta
4 lg eggs
1/2 tsp vanilla extract
1/3C oat flour (I had a 1/2 and 1/2 mixture of oat and barley ground flour in the freezer bag)(you could blend this flour with the ricotta cheese or the added liquid overnight for a healthier soaked grain - better body assimilation)
2 Tb melted butter
pinch of salt
big pinch of nutmet (I have a nutmeg grinder - so very fresh)
2 Tb powdered egg whites (optional)
(I usually add 1/4-1/2C water, buttermilk, yogurt, or whey to thin them some)

Blend all in a blender. I have my large cast-iron griddle preheating while mixing ingredients together. When the griddle is hot enough, grease it. Pour the pancake sizes you like. Cook on both sides till done.

We always serve our pancakes with grade B maple syrup and homemade yogurt. Fruit too. Cook up some healthy bacon ...

No comments:

Related Posts Plugin for WordPress, Blogger...