I grew up eating these pancakes and have been making them for my girls since they were little. This is not a typical ricotta pancake recipe, as I like to use both ricotta, and yogurt in the batter. One batch makes 12-14 small pancakes. I make these about 3 times a week, as they are a household favorite. We eat them for breakfast, and often, as a bedtime snack. You can also add lemon zest to the batter for lemon ricotta pancakes. It is quite delicious!

Ingredients:

• 1/4 cup ricotta cheese
• 1/4 cup vanilla yoghurt
• 1 tsp vanilla extract
• 1 egg
• 3 tsp sugar
• 3 heaping tbsp flour
• 1/4 tsp baking powder

Directions :

• Mix together ricotta and yoghurt until there are no clumps left 
• Add egg, vanilla and sugar and mix until combined
• Add flour 1 Tbsp at a time and mix well
• Add baking powder and stir until smooth
• Heat 2 tsp grape seed oil on medium heat in a frying pan
• Pour a large spoonful of batter and cook until bubbles begin to appear and the bottom is golden brown, then flip and cook opposite side until golden brown.
• If the batter is too runny, add a little bit of flour to thicken it
• Top with either yoghurt or maple syrup and enjoy!