Ricotta-Parmesan Pancakes

From Good Food Magazine March 1988. A nice change from potato pancakes.

• Ready In: 13 mins
• Serves: 2

Ingredients

• 1⁄2 cup ricotta cheese
• 1  large  egg yolk
• 1 1⁄2 tablespoons unsalted butter, melted
• 1 1⁄2 tablespoons all-purpose flour
• 1 1⁄2 tablespoons  freshly grated parmesan cheese
• 1 1⁄2 teaspoons  minced fresh parsley
• 1⁄8 teaspoon fresh ground pepper
• 1 1⁄2 teaspoons  vegetable oil

Directions

1. Place ricotta, egg yolk, butter, flour, Parmesan, parsley, and pepper in mixing bowl; whisk until completely blended.
2. Heat vegetable oil in large nonstick skillet or on griddle over low heat. Drop batter by rounded tablespoons into skillet to make small pancakes.
3. Cook until underside is golden, about 5 minutes; turn and cook second side about 3 minutes.
4. Keep warm on covered plate or serve.