Passover Pancakes

2 eggs

1 tablespoon white sugar

½ (15 ounce) container part-skim ricotta cheese

¼ cup matzo meal, or as needed

1 tablespoon oil, or as needed

Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.

Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.