Ricotta Pancakes

Ricotta Pancakes

by: Rachael Randall

1 pound Ricotta

6 eggs, separated

1 tsp vanilla

1 cup milk

1 1/3 cups flour

1 ½ tsp baking powder

1 TBLS sugar

Beat egg whites till stiff. In a separate bowl combine all other ingredients. Fold egg whites into mixture and cook on a greased griddle at 375*

Buttermilk Syrup

Buttermilk Pancake Syrup
by Whitney Warr

1 C. Sugar
2 Tbsp. Cultured (powdered) Buttermilk
1/2 tsp. Baking Soda
1/2 C. Butter
1/2 C. Water
1 tsp. Vanilla

Combine sugar, buttermilk powder, and baking soda in a medium size saucepan. Add the butter, cut into cubes, and the water, stir and heat over medium low heat until it just comes to a boil (don't boil). Remove from heat and stir in the vanilla. Serve over pancakes, waffles, crepes, etc...

German Pancakes

German Pancakes

by: Christine Shelby

(from the book, Where's Mom Now that I need her)

6 eggs
1/4 t. Salt

1 C. milk.

1 C. Flour.
4. T. Butter or

In a bowl, combine eggs, milk, flour, and salt; beat until fluffy and smooth. Put 2 T. butter in each of two pie pans; melt as oven preheats. Pour half of batter in each pan. Bake at 450 * F for 20 minutes. Pancakes will puff up. Serve with syrup, warm jam, powdered sugar or warm fruit

Swedish Pancakes

Swedish Pancakes

by: Jossie Schauerhamer

(picture from right off the griddle)

4 eggs

3 c. milk

2 c. flour

¼ c. sugar

1 cube melted butter

Mix all ingredients with an electric mixer or blender. Cook on a griddle or frying pan for a few minutes on each side (just before they get golden brown). Top with syrup and powdered sugar, fruit, cream cheese, yogurt, or any other toppings you like and roll up and enjoy!