Instructions

In a small bowl, combine flour and baking powder, set aside.

In a standing mixer, add the Ricotta Cheese, egg, vanilla and mix well.    Add the sugar and combine with the cheese mixture.  Slowly add your flour mixture to the cheese and mix until all combined.  I placed the mixture in the fridge to chill.  You can chill for up to an hour.

Line a baking sheet with wax or parchment paper, set aside.

In a small bowl add the extra flour.  Remove mixture from fridge and start to scoop out small amounts with a spoon.  I like to put a little flour on my  hands first so the mixture doesn’t stick too much to my hands.  I try to use 2 spoons to scoop out the mixture and then place the ball into your bowl of flour to coat.  Take the floured ball of mixture into your hands and gently roll and pat out to form a pancake shape.  It’s OK to make the pancake somewhat thick but you can also make thin pancakes too.  Mine were somewhat rustic and I had a combination of some thicker pancakes and some thin ones.

Making Ricotta pancakes

After forming them into pancakes, place them on the baking sheet that you lined.  Once I filled the tray I added another piece of parchment paper on top and added another layer of pancakes.  After completing all pancakes I wrapped my tray with plastic wrap and placed in fridge.  Since I was making these the next morning for company (for Brunch) I kept them in the fridge overnight.

When you are ready to cook them, remove from fridge.  On the stove over Medium-low heat, add about a teaspoon of Coconut oil to the pan.  Once melted, add your pancakes and cover with a lid.  Cook for a few minutes per side until nice and golden brown.

Serve with your favorite toppings or try the Blueberry Sauce to serve on the side.  I placed them out on my buffet and let my guests serve themselves.

Mangia! Enjoy!