Maple-Ricotta Griddle Cakes
I doubt if anyone remembers griddle cakes from generations ago and I doubt even further that you will find these delightful taste treats in any restaurant. And both are a shame. The precursor of pancakes of today, griddle cakes were simply very thin pancakes that were much crispier and tender than what we enjoy today. A cross between a crepe and a flapjack, I adore the texture and simple taste of these pancakes our ancestors relished many years ago. I have a recipe written by my ancestor, dated from 1840-ish, and she wrote that ".....if you keep greasing with fat back, you will have no problems.....". I have Yanked this recipe in order to keep up with today's palate.
Serve with a side of your favorite, jam, jelly, preserves, or Sour Apple Glaze to dip each forkful into. I also enjoy wrapping these around some aged ham and Cheddar to snack on or as an appetizer.
For 4 people
- 1 cup(s) ricotta cheese
- 2 tablespoon(s) maple syrup*
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1/2 cup(s) flour, plus more to knead with
- Sour Apple Glaze
Maple-Ricotta Griddle Cakes Directions
- Place the ricotta cheese in a strainer and let dry out for 30 minutes, removing as much of the whey as possible. In a large bowl, mix the ricotta, maple syrup, salt and pepper together.
- Add the flour and mix until a dough is formed. You may need to add a tablespoon more flour at a time to come together, depending on how dry you were able to get the cheese. Remove from bowl onto a floured work surface and knead just until it is combined and forms a ball.
- Roll out to a 1/4-inch thickness on a floured work surface. With a 3-inch diameter cookie cutter or the rim of a glass, cut out circles. If you have dough left over, reform and cut more.
- Spray or grease a large skillet over medium heat. When hot, add as many circles to the pan as you want, cook for 1 minute, or until lightly browned. Turn over and cook an additional 30 seconds. Remove, repeat with all griddle cakes.
- Sour Apple Glaze:
I used some apple jelly I made myself this fall but of course purchased is just as nice. In a small saucepan, add 1/4 cup apple jelly, 1/4 cup orange juice and 2 teaspoons lime juice. whisk well and heat over medium heat until hot, stirring frequently.
- *Honey is a great alternative if you don't have maple syrup on hand.