Italian Pancakes

READY IN: 15mins
Recipe by Maryland Jim

Found this in a church cookbook. Made them this past weekend and enjoyed them greatly.

Top Review by under12parsecs

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!

Ingredients Nutrition

Directions

  1. 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.

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