Brushetta Ricotta Pancakes

By dena

Ingredients

• 1/2 cup Ricotta Cheese
• 1 Egg
• 1 Tablespoon Parmesan Cheese
• 3 Tablespoons Multigrain Pancake Mix
• 1 teaspoon Parsley
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Oregano
• 1/4 teaspoon Salt
• a few twists of Black Pepper
• Bruschetta Topping
• 2-3 Tomatoes, chopped
• Fresh Basil, finely chopped
• dash of Oregano
• Salt to taste
• a few twists of Black Pepper
• drizzle of Balsamic Vinegar

Details

Adapted from theworldaccordingtoeggface.blogspot.com

Preparation

Step 1

Mix together Bruschetta Topping and set aside. Mix pancake ingredients together. Spray non-stick pan with Pam. Cook on low till bubbles appear, flip. Cook till done. Makes 8 pancakes. Top with Bruschetta Topping.

Note: I used whole milk ricotta if you use part skim. Drain through a sieve lined with a coffee filter for several hours or overnight in the fridge. Avoid ricotta that says "creamier formula" you want regular ricotta. These pancakes can be made ahead and reheated.

Can also use cottage cheese, or half cottage cheese and ricotta. Make sure cottage cheese is well drained. Pancakes will be more delicate and harder to turn over.