News

Yid.Dish: Sweet Cheese Pancakes

By Leah Koenig June 30, 2005

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.

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