Pancakes, Ricotta
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1 15- to 16-ounce container ricotta cheese (low fat can be used)
- 4 large eggs
- 6 tablespoons flour
- 2 tablespoon melted and cooled butter or margarine
- 1 to 2 tablespoons sugar
- 1 teaspoon vanilla extract
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