The following pancakes, although not salty like the ones Judith served to Holefernes in biblical times, is traditionally served for Hanukkah. I have tweaked the ingredients to make them a little more healthy (whole wheat flour) and more delicious with the addition of lemon zest. I enjoy these delicate pancakes plain but they are also delicious with fruit preserves, sour cream or maple syrup on top.
- 1 Tablespoon melted unsalted butter
- 1-cup whole milk ricotta
- 2 eggs
- 2 Tablespoon light brown sugar
- Zest of ½ medium lemon, finely minced
- ½ teaspoon vanilla extract
- 1/8-teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 Tablespoons whole-wheat flour
- 2 Tablespoons all purpose flour
- Unsalted butter for frying
- Place the 1 Tablespoon of butter in a 1 ½ quart glass bowl and microwave on high for 40 seconds or until butter is melted.
- Add the ricotta and eggs and mix well with a whisk to thoroughly combine.
- Add the brown sugar, lemon zest, vanilla, nutmeg and salt as well as the two flours and stir well.
- Heat a griddle over medium high heat and rub the end of a stick of butter all over the surface of the pan to coat it well.
- Drop heaping Tablespoons of batter on to the griddle and cook for 3 minutes or until the underside of the pancake is golden brown and the top is slightly dry.
- Gently flip the pancakes over (it might be easier to use 2 small spatulas to do this) and cook for another 2 minutes until edges are barely crisp and both sides are golden brown.
- Serve drizzled with additional melted butter, honey, or a dollop of sour cream if desired.
Yield: About 20 silver dollar sized pancakes