Savory Ricotta Pancakes

When I started this recipe, it began as a ricotta gnocchi recipe….it kind of went its own way into what I am calling savory pancakes. You could serve these as a main course (did that) or as a side dish (did that, too!). This was before I was feeding all the foods to the Fudgelet, so I can’t weigh in on his thoughts, but K and I liked them. Cheese, tomato, and a bit of broth…all good, here!

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I made these ahead of time and reheated for dinner. They were good fresh and as leftovers. So, if you’re like me and need to cook things during naps/etc., go for it!

Directions for Savory Ricotta Pancakes

  • ¾ cup ricotta cheese
  • ¼ cup flour
  • ¼ cup Parmesan cheese
  • 1 Tablespoon chopped herbs (chives, rosemary, whatever you like)
  • Salt
  • Pepper
  • 1 egg
  • Oil
  • ½ cup cherry tomatoes
  • 1 teaspoon minced garlic
  • 1 cup chicken broth

 Stir together the ricotta, flour, Parmesan, herbs, some salt and pepper, and the egg.

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Heat some oil in a large skillet. Scoop the cheese mixture into a pastry bag or a Ziploc bag. Squeeze out inch-sized pieces into the pan and brown the pancakes on both sides.

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Then, remove from the pan. Add the tomatoes with some salt and pepper.

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Cook until they soften and press down on each to burst them a bit.

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Then, stir in the garlic and cook for 1 minute.

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Add the chicken broth and bring to a simmer, then add the pancakes and simmer for about 5 minutes.

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Directions for Savory Ricotta Pancakes (without pictures)

  • ¾ cup ricotta cheese
  • ¼ cup flour
  • ¼ cup Parmesan cheese
  • 1 Tablespoon chopped herbs (chives, rosemary, whatever you like)
  • Salt
  • Pepper
  • 1 egg
  • Oil
  • ½ cup cherry tomatoes
  • 1 teaspoon minced garlic
  • 1 cup chicken broth

 

Stir together the ricotta, flour, Parmesan, herbs, some salt and pepper, and the egg. Heat some oil in a large skillet. Scoop the cheese mixture into a pastry bag or a Ziploc bag. Squeeze out inch-sized pieces into the pan and brown the pancakes on both sides. Then, remove from the pan. Add the tomatoes with some salt and pepper. Cook until they soften and press down on each to burst them a bit. Then, stir in the garlic and cook for 1 minute. Add the chicken broth and bring to a simmer, then add the pancakes and simmer for about 5 minutes.

 

 

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