RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Cheese, Saralyn Loveman's Sweet - dairy
Makes about 30 small pancakes 1 (15-ounce) container part-skim ricotta cheese 4 large eggs About 1/4 cup all-purpose flour or matzo meal 2 tablespoons butter, melted 1 to 2 tablespoons honey 1/2 teaspoon vanilla extract 1/2 teaspoon salt Vegetable oil for frying In food processor with steel blade, puree ricotta, eggs, flour or matzo meal, melted butter, honey, vanilla and salt until smooth. Heat large nonstick skillet or griddle over medium heat and coat with about 2 tablespoons oil. Drop in batter by tablespoonfuls, smoothing with spoon into a small circle. When bubbles have formed all over the top, about 3 minutes, turn carefully with spatula. Continue frying until golden brown, about 3 minutes. Keep cooked pancakes warm in 200-degree oven until all pancakes are cooked. Serve immediately. Source: "Hanukkah Heritage Family Recipes Hold Many Sweet Holiday Memories" Robin Loveman THE SUN JOURNAL (FOOD on-line), n.d.
