Cassola (Roman Sweet Cheese Pancakes) Makes about 30 3-inch pancakes
2 cups (1 pound) ricotta or pot cheese
4 large eggs
About ¾ cup all-purpose flour
2 to 4 tablespoons granulated sugar
½ teaspoon vanilla extract or ground cinnamon
½ teaspoon salt
Vegetable oil or butter for frying
In a food processor or blender, puree the cheese, eggs, flour, butter or sour cream, sugar or honey, vanilla or cinnamon, and salt until smooth. Or beat the eggs with an electric mixer until thick and creamy, then beat in the remaining ingredients.
Heat a large skillet or griddle over medium heat. Lightly grease with the oil or butter.
In batches, drop the batter by heaping tablespoonfuls and fry until lightly browned on both sides, about 2 minutes per side. Serve accompanied with sour cream, yogurt, maple syrup, flavored butter, jam, cinnamon-sugar, or fresh fruit.