Substitution Pancakes

One lazy weekend morning we hemmed and hawed over the various breakfast possiblities-waffles? french toast? something lunch like? frittatta? Nope-we wanted pancakes. Only to discover, part way through that we were missing some important ingredients-milk and baking powder. Usually the staples are around-but my baking powder was missing (I found it 2 weeks later in the potato bin of all the places) and the milk I thought we had was sour-way beyond use. So we dug around and looked up substitutions and ended up with these pancakes. They might still need a little tweaking and they take longer to cook than normal pancakes, but we like them better.

Using up leftovers we also topped them with whipped cream-oooh was it decadently good!

Subsitution Pancakes

Note: You can subsitute back in 1.5c milk and 2t baking powder for the cheese, water and cream and the cream of tartar and baking soda respectively to make a standard pancake.

2 eggs

1/4c canola oil

1/2c cream

1/2c ricotta cheese

1/4c water

1/2c sugar

2c flour

1T vanilla

1T cream of tartar

1t salt

Combine all ingredients and adjust for consistency (may need more flour or liquid) and cook about 1/4c at a time on a hot greased griddle. Top with your favorite topping!

1/2T baking soda