You don’t need cookies or crackers to make a good cheesecake crust. Give this recipe a try!

Recipe (see “For the Crust”) – https://www.onceuponachef.com/recipes/ricotta-cheesecake.html

**** Changes ****

Ingredients
– 1/2 cup pecan chips (no almonds due to allergy)
– 1/4 cup coconut flour
– 1/4 cup all purpose flour

Method
– combined flour and egg mix with spatula, then added salt and sugar
– returned to food processor
– baked for 15 minutes

Note: I did not grease and flour the pan before transferring and pressing the crust mixture which made the cheesecake a little difficult to remove from the pan. Next time, I will definitely grease and flour the pan! 🙂

They are a delicious, lighter, and more versatile version of the pancake. Give them a try!

Note: Ingredients and instructions below were adapted long ago from an unknown/forgotten source.

Ingredients
– 1 cup flour
– 2 eggs
– 1 cup warm milk
– ¼ cup warm water
– 1 Tb sugar
– ½ tsp salt
– 2 Tb melted butter
– Ghee

Instructions
Heat griddle to about 375 degrees (or use a frying pan); in large bowl, whisk flour, sugar, and salt. Set aside. In a small bowl, beat eggs and set aside. In a medium bowl, combine milk, water, and butter and heat in microwave until warm. Pour milk mixture into flour mixture and whisk well until smooth; add eggs and whisk well. Lightly oil griddle (or pan) with Ghee and pour in desired batter. Use back of a teaspoon (or tilt pan in circular motion) to spread batter thin. Cook both sides until light brown (about 2 minutes each side).

Serve with berry syrup or strawberry preserve and sprinkled powdered sugar.