6 Servings
20 Minutes
Allergens
Prepare the box of Manischewitz pancake/latke mix according to the instructions on the box.
Place ricotta, milk, vanilla, egg yolks, and raspberry jam into a bowl; mix well.
Stir in sugar, flour, baking powder, and salt; mix gently until smooth.
In a separate bowl beat egg whites to soft peaks, then fold them into the cheese mixture.
Add jam mixture, folding it in very gently.
Heat oil in a nine-inch frying pan till oil is hot. Drop 1/4 cups of Manischewitz Pancake Latke batter (per directions on box) into pan; lower heat to medium and cook on both sides until brown, about two minutes per side.
Tips:
When adding the beaten egg whites and raspberry jam, do it very gently to ensure the batter doesn’t deflate, which would lead to dense pancakes.
