Prep 10 mins
Cook 5 mins
Found this in a church cookbook. Made them this past weekend and enjoyed them greatly.
Make and share this Italian Pancakes recipe from Food.com.
- 2 large eggs
- 1 cup part-skim ricotta cheese
- 1⁄2 cup stone ground whole wheat flour
- 1⁄2 orange, zest of
- 1⁄2 lime, zest of
- 2 tablespoons butter, melted
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon vanilla
- 1⁄2 teaspoon splenda artificial sweetener
- In large bowl, beat eggs. Gradually stir ricotta cheese and flour. Blend in zests, butter, salt, vanilla and Splenda. In large skillet, heat cooking oil. Drop mixture by tablespoonfuls and cook until both sides are golden brown. Drain on paper towels. Serve with butter and syrup.
These cakes had a lovely, delicate texture and wonderful flavor from the citrus. I used lemon zest in place of the lime and added a pinch each of nutmeg and cinnamon. My cakes did not puff up much, but then again, I have never been very good with pancakes :) Next time, I may try whipping the egg whites separately to see if that gives me more fluff!
I really wanted to make these but after reading the reviews I was concerned because I have an issue with certain textures. I decided to go ahead but added 1 tsp of baking powder, and 3/4 tsp of vanilla to the batter and use unbleached instead of stone ground wheat flour and a scant TBLS of sugar rather than Splenda. As others have said they are a different than regular pancakes but still tasty. They very much tasted like blintzes to me, my DH loves blintzes but for me they are ok as long as they dont' have too much filling (it's that texture thing). These are nice because you get that taste with out the grainy/cheesy taste being too much. Mine came out very moist - they almost seemed undercooked inside but I think it's just the ricotta. I really liked the orange & lime zest - I added more then called for 'cause I got carried away zesting. DH had his with Brown Sugar Splenda syrup and I topped mine with Mango Fool. Thanks for a new recipe! Made for ZWT 7 by a Food.commando
I used honey instead of artificial sweetener. The texture was different from regular pancakes, but they tasted great. I did not have the problem with crumbling some others had but that may be because I used large eggs as the recipe called for. Most people use medium for cooking so that may have been a problem. Made for ZWT #7