Ricotta Cheese Latkes - dairy

Batter:
1 15-16 oz. Container Part-Skim or Regular Ricotta Cheese
4 Eggs; large
6 tb Matzo meal; or flour;
2 tb Butter or Margarine; melted and cooled
1 tb Sugar; 1-2 tbs. sugar
1 ts Vanilla

Frying:

Butter, Margarine, Vegetable Oil, or Non-Stick Vegetable
Spray

TO SERVE
Jam, applesauce, plain or vanilla yogurt, sour cream or
other pancake accompaniments

Put all the batter ingredients in a food processor
(fitted with the steel blade) or blender, in batches
if necessary, and process until the batter is very
smooth, like thick cream. Scrape down the sides of the
container a few times during processing. (The batter
will be thinner than most pancake batters.)

Preheat a griddle or large skillet over med. heat (NOT
HOTTER), AND LIGHTLY GREASE IT. Spoon 1 1/2-2 tbsp.
measures of batter onto the preheated griddle. When a
few bubbles have risen to the surface of the pancakes,
and the bottoms are golden brown (the pancakes will
not rise,) turn them once, and cook them briefly on
the second side, just until they are golden brown.
Serve the pancakes with your choice of accompaniment.
Makes about 30 2 1/2-3" pancakes.

From "The Jewish Holiday Cookbook," by Gloria Kaufer Greene