FLUFFY RICOTTA PANCAKES
Ricotta pancakes are a step up from plain ones. Nice and fluffy and extra moist inside, step up your pancake game! Makes 6 - 7 pancakes (about 15cm/6" in diameter, 1cm/ 2/5" high).
Provided by Nagi | RecipeTin Eats
Categories Breakfast
Time 45m
Number Of Ingredients 12
Steps:
- Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
- Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
- Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
- Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
- Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
- Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6" round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
- Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
- Serve warm with maple syrup and strawberries.
RICOTTA PANCAKES
Soft and fluffy Ricotta Pancakes made from scratch.
Provided by Jessica Holmes
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly to combine.
- In a separate mixing bowl, add eggs, milk, ricotta and vanilla. Whisk for 30 seconds to break up the egg yolks and combine the wet ingredients.
- Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.
- Place a medium-sized frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tablespoons of pancake batter to the middle of the pan.
- Fry pancake until golden. Flip and cook on the other side until lightly golden. Repeat with the remaining pancake batter, smearing the pan with butter after every pancake. Serve warm with fresh blueberries and maple syrup.
Nutrition Facts : ServingSize 1 pancake, Calories 253 calories, Sugar 9.9 g, Sodium 143.9 mg, Fat 8.8 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 0.8 g, Protein 10.7 g, Cholesterol 70.7 mg
RICOTTA PANCAKES WITH LEMON SYRUP
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 30 silver dollar-sized pancakes
Number Of Ingredients 14
Steps:
- For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
- Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.
- Serve with Lemon Syrup.
- In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.
- Bring to a boil and then simmer for 10 minutes. Let cool and strain.
RICOTTA PANCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 4 servings (16 pancakes)
Number Of Ingredients 8
Steps:
- Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
- Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
- Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
LEMON-RICOTTA PANCAKES
If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 31m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
- Let batter sit at room temperature about 15 minutes.
- Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g
LEMON RICOTTA PANCAKES RECIPE BY TASTY
Here's what you need: pancake, ricotta cheese, egg yolk, milk, vanilla extract, lemon zest, flour, baking powder, blueberry compote, blueberry, sugar, water, lemon juice, egg whites, sugar
Provided by Hector Gomez
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
- Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
- Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
- Cook for 2-3 minutes on each side or until golden brown on the edges.
- In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
- Serve hot compote over stack of pancakes and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 928 calories, Carbohydrate 175 grams, Fat 13 grams, Fiber 6 grams, Protein 26 grams, Sugar 64 grams
THE BEST RICOTTA PANCAKES
This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Provided by WestCoastMom
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
- Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
- Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
- Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
RICOTTA PANCAKES
Categories Cake Mixer Cheese Dairy Breakfast Brunch Kid-Friendly Ricotta Summer Sour Cream Bon Appétit Small Plates
Yield Makes about 40 small pancakes
Number Of Ingredients 10
Steps:
- Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.
HEAVENLY RICOTTA PANCAKES
i found this recipe on the Precious brand ricotta cheese container in 1975 and have been making them ever since! our friend, Patrick, calls them "heavenly". these are such light, fluffy pancakes that it's hard to stop eating them! i double or triple the recipe for my family of 6.
Provided by patticakes
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Separate eggs and whip whites til soft peaks.
- Set whites aside.
- Mix all other ingredients together thoroughly.
- Gently fold in whites.
- Put 1/4 cup or so on medium hot greased griddle.
- Flatten somewhat with spoon.
- Cook until lightly golden brown and turn once.
- Serve with warm melted butter and sprinkle with confectioners' sugar.
- You can serve with jam, also.
Nutrition Facts : Calories 472.2, Fat 25.2, SaturatedFat 13.7, Cholesterol 348.4, Sodium 501.6, Carbohydrate 32.2, Fiber 0.8, Sugar 0.7, Protein 28.1
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- If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
- Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
- Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
- Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
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