Another recipe I posted elsewhere earlier, but they're too good not to share again.
3 eggs
1/4 cup flour (see note)
1 tbsp salad oil
1 cup ricotta cheese
1/4 tsp salt
Beat the eggs until well blended, add the flour and and oil and combine well. Add the ricotta and salt, and stir until batter is thoroughly mixed.
Heat a griddle or large frying pan over medium heat. Grease lightly. Pour batter by scant 1/4 cupfuls into the frying pan and cook over medium until bottom is browned and top has bubbles which have popped and left holes and surface is looking slightly filmed. Flip and cook for 1 minute on other side. Serve with your usual pancake toppings.
Makes 8-9 4" pancakes.
Note on flour: the original recipe calls for all-purpose, which works fine. But because this flour is simply a binder, other flours such as whole wheat or oat (oat's a personal favorite, adds a nice nuttiness) work really well, making these ideal for people with wheat allergies. They're also really good with strawberries.
Sometimes I add in a tbsp of sugar free vanilla syrup or a little vanilla extract (1/2 tsp) to add some other flavors.
