What do you do with a large surplus of ricotta when there's still a lot and you're sick of pasta? Make this, I guess.
Notes:
- The weight measurement for the ricotta cheese is really inaccurate; I went by the volume measurement.
- You might have to adjust your heat as you go. It says to cook them on medium-low but that was too cool for mine so I cranked it to medium and after a couple of batches that was too hot.
- My batch made 14 pancakes.
- I served them with raspberry sauce instead of the sauteed apples because it was what I had, and I liked it.
Verdict: I am glad I tried them but they were kind of fussy for pancakes, and I don't usually keep ricotta cheese in the house so I don't think I'll go out of my way to make them again.
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RECIPE: Lemon Ricotta Pancakes (Smitten Kitchen)
