4 cups sifted all-purpose flour*
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons of sugar
1 quart buttermilk
1/2 15 oz. container of ricotta cheese
1/4 cup melted salted butter (4 tablespoons)
Sift together the 4 cups of sifted flour, 1 teaspoon of salt, 2 teaspoons of baking soda and the sugar into a medium mixing bowl. Set aside. Beat the 4 eggs, add the buttermilk, ricotta and melted butter (allow the butter to slightly cool); whisk until blended. Combine with the dry ingredients and stir enough, just to blend. Cook on buttered griddle or skillet over low heat (a full ladle should make one large pancake). Turn when cakes rise, are bubbly and golden brown. This recipe makes 30 large pancakes. I have made half the recipe, which is also fine. You can, if you’d like make the entire recipe and save half for the next day. But note, it will not keep past one day.
*Measure 4 cups, sift, then re-measure.
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