Ricotta Cheese Pancakes

• 1 c. Ricotta cheese
• 3 eggs
• 2 Tbsp. salad oil
• 1/4 c. all-purpose flour
• 2 tsp. sugar
• 1/4 tsp. salt
• 2 c. fresh or frozen raspberries
• soft butter
• powdered sugar

1. In a blender jar, combine Ricotta, eggs, salad oil, flour, sugar and salt.
2. Cover and blend until smooth; push ingredients from sides of blender or food processor with rubber spatula.
3. Pour batter in about 3-inch rounds on a lightly greased griddle or wide frying pan over medium-low heat.
4. Turn cakes with a spatula when bubbles form on the surface.
5. When browned lightly on both sides, remove from pan.
6. Keep warm until all are cooked.
7. To make ahead, cool pancakes or wire racks, then to reheat, place in a single layer on a baking sheet.
8. Cover and bake 5 minutes at 375u0b0. Serve with fruit and powdered sugar.

ricotta cheese, eggs, salad oil, allpurpose, sugar, salt, frozen raspberries, butter, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846503 (may not work)