Yid.Dish: Sweet Cheese Pancakes
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
