Ricotta Parmesan Pancakes

From good food magazine march 1988. a nice change from potato pancakes.

Place ricotta , egg yolk , butter , flour , parmesan , parsley , and pepper in mixing bowl.

Whisk until completely blended.

Heat vegetable oil in large nonstick skillet or on griddle over low heat.

Drop batter by rounded tablespoons into skillet to make small pancakes.

Cook until underside is golden , about 5 minutes.

Turn and cook second side about 3 minutes.

Keep warm on covered plate or serve.

ricotta cheese, egg yolk, unsalted butter, all-purpose flour, parmesan cheese, fresh parsley, fresh ground pepper, vegetable oil