Protein Packed Pancakes

6 EGGS
1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tbsp. melted butter or vegetable oil
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla

1. BEAT eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.
2. HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. SPOON1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skillet; COOK until golden brown, turning once.

ENJOY
Serve with your favorite syrup or preserves, or raspberries, or sliced bananas and chopped pecans.

Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.
Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.
To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.

Nutrition information per serving (1/4 of recipe):303 calories; 18 g total fat; 9g saturated fat; 2g polyunsaturated fat; 6g monounsaturated fat; 313 mg cholesterol; 544mg sodium; 16g carbohydrate; 0g dietary fiber; 18g protein; 820.5IU Vitamin A; 69.5IU Vitamin D; 72.1mcg folate; 278.4 mg calcium; 2.4mg iron; 201.4 mg choline.