Ricotta Pancakes

1 cup well drained ricotta cheese
2 eggs
1/2 cup water
1/3 cup all purpose flour
1 Tbsp brown sugar
1 Tbsp vegetable oil
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp cinnamon

Measure all ingredients into a food processor. Whirl until smooth. For
each pancake, pour 1/2 cup batter onto a lightly greased, hot frying pan.
Cook over medium-high heat until bubbly, about 3 minutes. Turn and cook
until other side is golden.

Makes 8 pancakes.


Barry Kimelman
Toronto, Ontario, Canada
email : ,


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