Georgian pancakes are smaller and thicker than the American, have more cake like consistency, are sweet and don’t need maple syrup and butter. We usually serve with sour cream and jam or fresh fruit.
- In a medium bowl whisk the eggs and sugar.
- Add ricotta, baking soda, lemon juice, vanilla extract, salt and flour, the batter must have a consistency of a cake dough.
- Heat about 2 tablespoons oil in the pan and spoon batter. Do not overload the pan, leave some room between the pancakes. Cook on a medium low heat until the bubbles form and the edges are dry, about 3-4 minutes. Flip and cook on the other side.
P.S. I like to add lemon zest, chocolate chips, bananas or apples in the batter.