My mother used cottage cheese instead for ricotta for these yummy, low-cal, protein-packed pancakes. She used to make them for my roly-poly dad. Optional additions: 1 tablespoon of sugar, a pinch of cinnamon or 1 tablespoon of lemon zest. These are delicious, satisfying and nutritious. In addition, they are a cinch to make.
1 cup ricotta
2 eggs
¼ cup all-purpose flour
Pinch of salt
Butter or oil for lightly greasing skillet
In bowl, combine ricotta, eggs, flour and salt.
Grease skillet and place over medium heat. Add batter to skillet in ¼ cup amounts; flatten gently with spoon. Cook about 6 to 8 minutes, turning once, until golden brown.
Serve with maple syrup, applesauce, berries, yogurt or garnish of choice.
Makes about 6 medium pancakes.
