Savory Breakfast: Ricotta Pancakes

By: Sheilah Kaufman

As you know I love to eat, and when my author-friend Sherry Small Sundick and I were eating and talking about food (and the books of poetry she has written), I said " Oh, write me a food poem." That night she dropped this off to me:

I long for something to eat,

blueberry pancakes-oh, so sweet.

A banana,  a ripe pear,

and a fresh peach to share.

Lunch is a Caesar salad wrap,

then I take a dream- filled nap.

Dinner is a veggie medley

and a bowl of spaghetti.

Each day is a test

to try and find the very best.


Since there is so little flour, the taste is quite different from regular pancakes. If you make them silver dollar size, they make a great appetizer or a terrific brunch dish. Kids love them, and love to help make them. When in season, I add fresh blueberries.

  • one (15 - 16 oz) container ricotta cheese
  • 4 large eggs
  • 6 tablespoons flour
  • 2 tablespoon melted and cooled butter or margarine
  • 1 - 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • vegetable oil or non stick vegetable spray

Place all the batter ingredients in a blender or food processor. If using blueberries, stir into batter just before cooking. Process until smooth. Preheat a large griddle or frying pan over medium heat and lightly grease or spray it. Spoon about 2 tablespoons or more of batter, depending on the size pancakes you want, on the griddle. When a few bubbles have risen to the surface of the pancakes and the tops have “dried” carefully turn them over and cook for another half minute or so. Pancakes should be very lightly browned. Serve with jam, applesauce, yogurt, or fresh berries.

Makes about 30 small pancakes.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here