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These don’t fluff up as nicely as your typical pancake but they are hearty, filling, and delicious. I’ll skip the fluff and take this good stuff.
1 and 1/2 cups Shibolim White Whole Wheat Flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup milk
1 banana, mashed
3/4 cup ricotta
3 eggs
1/2 teaspoon Gefen Vanilla
Gefen Maple Syrup, for serving
In a bowl, whisk flour, sugar, baking powder, and baking soda.
In a separate bowl, combine milk, banana, ricotta cheese, eggs, and vanilla and blend with an immersion blender.
Add flour mixture to wet ingredients and mix to form a batter. It may be lumpy, but that’s ok.
Grease and heat a frying pan over medium heat. Add pancakes and cook, about one minute per side; flip when edges are golden. Serve with maple syrup.
Yield: 12–16 medium pancakes
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