Yields1 ServingPrep Time5 minsCook Time40 minsTotal Time45 mins
Ingredients
32ozricotta
2eggs
pinch of salt
2tspsugar
1 ½cupsself rising flour (plus 1/2 a cup for the plate + for shaping)
3tbspbutter
3tbspwater
2cupssour cream
½cupsugar
Directions
1
In a large bowl, mix the eggs, ricotta, salt, and 2 teaspoons sugar until completely combined. Then, slowly begin mixing in 1 1/2 cups self rising flour until combined. Then sprinkle 1/2 a cup of flour onto a large plate and and little bit on your hands.
2
Get a spoonful of batter in your hands and form it into a flat disk. It should be about 3 in just in diameter and ½ - ¾ of an inch thick. When enough pancakes have been formed to fill your pan, place them into a hot pan with a little bit of oil. Fry on one side until it’s golden brown and has a tiny crunch then flip and repeat with the other side. When the pancakes aren't gooey (raw) in the center, take them out of a pan and put them into a pot. Repeat step 2 until you are out of batter. (If you need more flour, feel free to add some to the shaping plate.)
3
Before putting the first pancakes into a pot, spread a tablespoon of butter across the bottom of the pot. When they are all cooking and in the pot, put 2 more tablespoons of butter on top and pour in 3 tablespoons of water. Then steam them on medium heat for 2-3 minutes.
4
While the pancakes are steaming, mix together 2 cups sour cream and 1/2 a cup sugar.(Optional but strongly recommended. :)) When the pancakes are done steaming, plate them and top them with the sour cream and sugar mixture or honey. Enjoy!
Ingredients
Ingredients
32ozricotta
2eggs
pinch of salt
2tspsugar
1 ½cupsself rising flour (plus 1/2 a cup for the plate + for shaping)
3tbspbutter
3tbspwater
2cupssour cream
½cupsugar
Directions
Directions
1
In a large bowl, mix the eggs, ricotta, salt, and 2 teaspoons sugar until completely combined. Then, slowly begin mixing in 1 1/2 cups self rising flour until combined. Then sprinkle 1/2 a cup of flour onto a large plate and and little bit on your hands.
2
Get a spoonful of batter in your hands and form it into a flat disk. It should be about 3 in just in diameter and ½ - ¾ of an inch thick. When enough pancakes have been formed to fill your pan, place them into a hot pan with a little bit of oil. Fry on one side until it’s golden brown and has a tiny crunch then flip and repeat with the other side. When the pancakes aren't gooey (raw) in the center, take them out of a pan and put them into a pot. Repeat step 2 until you are out of batter. (If you need more flour, feel free to add some to the shaping plate.)
3
Before putting the first pancakes into a pot, spread a tablespoon of butter across the bottom of the pot. When they are all cooking and in the pot, put 2 more tablespoons of butter on top and pour in 3 tablespoons of water. Then steam them on medium heat for 2-3 minutes.
4
While the pancakes are steaming, mix together 2 cups sour cream and 1/2 a cup sugar.(Optional but strongly recommended. :)) When the pancakes are done steaming, plate them and top them with the sour cream and sugar mixture or honey. Enjoy!
