Versatile Ricotta Pancakes

Diana Helfand
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Wednesday - July 28, 2010
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The American Association of Community Theatre has just presented Dwight Martin, producing director of Manoa Valley Theatre, with the David Bryant Outstanding Service Award.

The prestigious award recognizes significant, valuable and lasting service to community theatre.

Dwight is responsible for maintaining MVT’s niche as Honolulu’s beloved black-box theatre, providing audiences with highest quality entertainment and even getting on stage himself from time to time.

He has been at the MVT helm since 1980, overseeing some 150 productions.


The 2010-11 season may be his most exciting season yet. Thanks to Dwight and MVT’s Artistic Planning Committee, the little theatre in Manoa Valley has landed the rights to produce two of the most acclaimed contemporary Broadway productions in recent years: Avenue Q and August: Osage County. The season kicks off with Honky Tonk Angels in September, includes a new take on the holiday classic A Christmas Carol and ends with the riotous Tony n’ Tina’s Wedding.

For more information, call 988-6131, or visit http://www.manoavalleytheatre.c om.

These pancakes can be served as a main dish with a green salad, or try a sliced tomato and buffalo mozzarella salad drizzled with balsamic vinaigrette.

Serve the pancakes with some homemade apple-sauce and a sprinkle of cinnamon on top.

As a side dish they go well with chicken, fish, or vegetarian dishes.

Ricotta cheese is made from whey, or the liquid separated out from the curds when cheese is made. Ricotta is a fresh cheese, as opposed to aged or ripened cheese and has a slightly sweet taste and a grainy texture.

It is quite perishable and should be used by the expiration date on the container.


*1 pound low-fat or fat-free ricotta cheese Egg substitute to equal four eggs

*7 tablespoons unbleached all-purpose flour

*1/2 teaspoon baking powder (use aluminum-free baking powder)

*1 tablespoon canola oil

*2 tablespoons granulated sugar

*1 teaspoon pure vanilla extract, mixed with a dash of pure almond extract Oil for frying


In a blender or food processor, combine the cheese, eggs, flour, baking powder, oil, sugar and vanilla. Process until smooth, but not watery.

Heat a small amount of oil in a frying pan and drop two tablespoons of the mixture each time to form a mini pancake.

Cook briefly on one side till lightly browned on the bottom, then flip and cook the other side for less than a minute.

Transfer the pancakes to a paper towel-lined plate to drain.

Repeat until all of the batter is used, adding additional oil as necessary for frying.

Serve the pancakes warm with applesauce.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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