Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1/2 inch thick. You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest.
To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with a lid and fry for about 2-3 minutes per side or until well browned on both sides.
To serve: serve warm with a side of sour cream and a jam of choice.
To make the sour cream topping:
combine sour cream with a little bit of sugar to make it slightly sweetened. Add more or less sugar to your liking. I do about 1/2 cup of sour cream + 1-2 tablespoons of sugar.
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