Total time: 40 minutes
Ricotta latkes may seem like a chef invention, but Gloria Kaufer Greene, author of "The Jewish Holiday Cookbook" (Times Books, 1985), from which this recipe is taken, writes, "It is very likely that latkes made from cheese actually predate the more popular ones made from shredded potatoes." We like the ricotta latkes for their delicate texture. And as Kaufer Greene points out, they make a tasty breakfast or even a nice dessert, especially when topped with a good jam.
1 (15-ounce) container part-skim or regular ricotta cheese
6 tablespoons flour, preferably unbleached
2 tablespoons butter, melted and cooled
1 to 2 tablespoons sugar
1 teaspoon vanilla extract
Butter, oil or nonstick vegetable spray
Plain or vanilla yogurt, optional
Sour cream, optional
Process ricotta, eggs, flour, butter, sugar and vanilla in food processor or blender, in batches if necessary and scraping down sides of container few times during processing, until batter is smooth and consistency of thick cream. (Batter will be thinner than most pancake batters.)
Preheat griddle or large skillet over medium heat, and brush lightly with butter. Spoon 1 1/2 to 2 tablespoons batter for each pancake onto preheated griddle. When few bubbles have risen to surface and bottoms are golden brown (pancakes will not rise), about 2 minutes, turn once and cook briefly on second side just until golden brown, about 2 minutes more.
Serve pancakes with jam, applesauce, yogurt, sour cream or other pancake accompaniment of choice.
30 pancakes. Each pancake without topping: 48 calories; 28 mg sodium; 38 mg cholesterol; 3 grams fat; 2 grams carbohydrates; 3 grams protein; 0 fiber.