Title: Sweet Cheese Latkes
Categories: Pancake Jewish
Yield: 30 Pancakes

15	oz	Part-skim ricotta cheese
4		Large eggs
1/4	c	All-purpose flour or matzo meal
2	tb	Butter, melted
1	tb	Honey, or 2 Tablespoons
1/2	ts	Vanilla extract
1/2	ts	Salt
		Vegetable oil for frying

In food processor with steel blade, puree ricotta, eggs, flour or matzo meal, melted butter, honey, vanilla and salt until smooth. Heat large non-stick skillet or griddle over medium heat and coat with about 2 tablespoons oil. Drop in batter by tablespoonfuls, smoothing with spoon into a small circle. When bubbles have formed all over the top, about 3 minutes, turn carefully with spatula. Continue frying until golden brown, about 3 minutes. Keep cooked pancakes warm in 200-degree F oven until all pancakes are cooked. Serve immediately.

Adapted from "The World of Jewish Cooking," by Gil Marks, in an article in the Huntsville Times. From the article: "Without a potato in sight, these very light, delicate pancakes have an unusual flavor from the ricotta cheese that reminded us of blintzes. Instead of sour cream, serve them with jam or syrup." Typed for you by Joan MacDiarmid.

From: Joan Macdiarmid Date: 05-24-98 (21:06) Doc's Place Bbs Online. (253) Cooking

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