Ricotta Pancakes with Thyme
The thyme provides an extra, and unusual, spark of flavour in these really delicious, surprisingly light pancakes. They are great with good bacon or well-browned breakfast sausages…or with applesauce, maple syrup or even last summer’s stewed plums! If you make them small, they’d be terrific under shards of smoked trout with a bit of sour cream dolloped on top.
- 4 eggs
- 1 ¼ cups (310 ml) ricotta cheese
- ¾ cup (175 mL) milk
- 11/2 cups all purpose flour
- 2 tsps (10 mL) baking powder
- ½ tsp (2 mL) salt
- 2 sprigs fresh thyme, minced
Whisk the eggs, ricotta and milk together till smooth. Sift the flour, baking powder and salt and add to the egg mixture, stirring till well combined. Stir in the thyme.
Cook the pancakes on a well-oiled heavy skillet.
Makes 4 servings.