I’ve made a lot of lasagna over the last couple of weeks because it was the only food I could eat for a while that had some sort of meat in it. The lasagna recipe I use requires a fair bit of ricotta cheese and as it happens, I usually have some left over. I’ve never been a huge fan of ricotta, mostly because I’m partial to feta or goats cheese but I had a fair bit left and didn’t want to waste it. I’d been craving pancakes ever since I had some on Saturday so I decided that seeing as I didn’t go to work today I would make some ricotta pancakes.
I looked at recipes but to be honest most of them were far more complicated than I wanted them to be. I wanted something quick and easy. So I whipped up a quick batch by sheer intuition and I have to say they didn’t turn out so bad.
Here’s the recipe.
1/2 cup plain flour
1 cup milk
3/4 cup ricotta cheese
Mix all ingredients in a bowl and quickly fry in butter.
I made 4 pancakes with this recipe but you’d easily be able to stretch that to 8 smaller sized pancakes. I added some honey and blueberries for some sweetness because the recipe doesn’t have any sugar in it.
I quite like cooking using guess work. I find it makes things a bit more interesting. The only downside is if something becomes complicated with lot of steps and you want to recreate it but can’t because you don’t remember all the measurements. But as this only had 4 ingredients, it was pretty easy to remember.