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Ricotta Cheese Pancake
by Joan Oberndorf

These pancakes are very versatile; you can add fresh or frozen blueberries, raspberries, even cranberries to the batter, or serve them topped with fresh fruit. The ricotta makes them very moist and light without any "cheesy" taste.

1 cup unbleached white flour
1 tablespoon sugar
½ teaspoon salt
1 teaspoon baking powder
4 eggs
1 container (15 ounces) low fat ricotta cheese
¾ cup low fat or skim milk
1 teaspoon vanilla extract
Vegetable oil or cooking spray
directions
Combine dry ingredients in a medium size bowl. In another bowl, beat the eggs, then blend in the cheese, milk, and vanilla. Gradually add the cheese mixture to the dry ingredients, being careful not to over mix.

Heat a skillet (non-stick if possible) over medium heat and lightly oil or spray it to keep pancakes from sticking. Using a large spoon or ladle (depending on the size of pancake you want) drop batter into the skillet. Flip the pancakes when the batter begins to bubble. Keep the pancakes warm in an oven set at 250 degrees F until all are cooked.

suggestions
Serve with fresh fruit and maple syrup if desired.