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Ricotta Pancakes

Ricotta Pancakes Related:   breakfast & brunch, Chanukah, dairy, North America, vegetarian

Prep time: 15 minutes

Cook time: 4-5 minutes per pancake

Yield: 6-8 servings

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While this isn’t a classic latke, it is, indeed, a cheese-filled pancake. This dish would be delicious for a Chanukah brunch (or brunch any other time of year) and is a fun twist on the classic pancake.

Ingredients

  • 1 1/3 cups soft ricotta cheese
  • 4 eggs, separated
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon butter

Preparation

  • In a large bowl (or using a stand mixer), use a hand mixer to beat together ricotta cheese, egg yolks, milk and vanilla until blended and there are no lumps. In a separate bowl, mix flour, baking powder and salt. Fold dry ingredients into the cheese mixture, and mix together. In a new, clean bowl, whisk the egg whites until they start to form stiff peaks. Gently fold the egg whites into the batter mixture until mixed in.
  • Heat a nonstick pan and melt the butter in it. Spoon ¼ cup pancake batter into the hot pan and cook for about 2 to 3 minutes on each side. Repeat with remaining batter. Serve with syrup, butter or honey.

One Response

  1. Rosalinda Siegal says:

    I am ashqunezi and my family came from Rusia,and established in Mexico,City.When i read this story it came back to me that my grandma
    Used to serv Cheese Latkes during all year not only in Hanucah. She prepared them with ydish Farmer Cheese,they were realy delisious.
    I did not know the real history,thank you.Rosalinda

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