FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES
These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
- In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
- Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.
LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.
Provided by hopefuleesoon
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
- Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
- Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
- Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 57.7 g, Cholesterol 85.1 mg, Fat 3.9 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 560.2 mg, Sugar 27.7 g
BLUEBERRY LEMON RICOTTA PANCAKES
Steps:
- Gather the ingredients.
- Heat up a cast-iron griddle or pan on medium heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes.
- Beat together the egg, milk, ricotta cheese, melted butter, lemon zest , and vanilla in a large measuring cup.
- Whisk the flour, sugar, baking powder, and salt in a separate bowl.
- Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about 5 minutes. It will puff up. If it is too thick, add a little more milk.
- Add a generous amount of butter to the griddle, then lower the heat to a medium-low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes.
- Add blueberries to each pancake and flip, cooking a few more minutes on the other side. (A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping.) Keep the pancakes warm in a 200 F oven while cooking the remaining cakes.
- Whisk together the lemon juice, powdered sugar, and 1 tablespoon milk in a small bowl. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Heat slightly if desired.
- Drizzle the syrup over the pancakes and serve warm.
- Enjoy.
Nutrition Facts : Calories 353 kcal, Carbohydrate 66 g, Cholesterol 51 mg, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, Sodium 506 mg, Sugar 30 g, Fat 8 g, ServingSize 1 dozen pancakes (6 servings), UnsaturatedFat 0 g
LEMON BLUEBERRY AND RICOTTA PANCAKES
Steps:
- In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
- In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
- Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
- Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
- Serve hot with maple syrup and butter.
Nutrition Facts : ServingSize 3 pancakes, Calories 267 kcal, Carbohydrate 43 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 211 mg, Fiber 1 g, Sugar 8 g
LEMON RICOTTA PANCAKES
Lemon Ricotta Pancakes are fluffy, tender pancakes that are elevated to a whole new level. The ricotta adds protein and a lightness that is absolutely divine while the lemon gives it a bit of a tangy taste that you are going to love!
Provided by Alyssa Rivers
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- In a medium sized bowl whisk the flour, sugar, baking soda, powder and salt.
- In another medium sized bowl add the milk, eggs, ricotta, vanilla, lemon juice and zest.
- Combine the wet ingredients with the dry ingredients.
- Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 170 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield Approximately 20
Number Of Ingredients 27
Steps:
- For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
- For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
- For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
- In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
- In a small bowl mix the ricotta and milk. Reserve for garnish.
- Preheat oven to 200 degrees F.
- Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.
BLUEBERRY-RICOTTA PANCAKES
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
Provided by Carolyn Malcoun
Categories Healthy Pancakes Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
- Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 29.6 g, Cholesterol 61.4 mg, Fat 7.7 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 2.9 g, Sodium 321.8 mg, Sugar 5.9 g
BLUEBERRY RICOTTA PANCAKES
Easy to make Blueberry Ricotta Pancakes recipe! These delicious light and fluffy pancakes are easy to make and a perfect go-to pancake recipe.
Provided by Dina
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Sift all the dry ingredients into a large bowl: flour, baking powder, baking soda, and sugar.
- In a separate bowl, combine the eggs, buttermilk, and ricotta cheese.
- Pour the buttermilk mixture into the dry ingredients. Then stir in the fresh blueberries.
- Heat a pan with olive oil over medium-high heat and cook the pancakes until golden brown on each side.
Nutrition Facts : Calories 418 kcal, Carbohydrate 64 g, Protein 15 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 95 mg, Sodium 290 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
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- In a second bowl, whisk eggs, honey, milk and lemon zest until the honey is dissolved and mixture is uniform. Pour the wet ingredients into the dry ingredients and mix just until combined. Add Ricotta and whisk gently until incorporated.
- Heat a griddle to medium-high heat. Melt butter or use a healthy oil like coconut oil to prevent sticking. Scoop 1/4 cup of batter per pancake onto the hot griddle. Drop a few blueberries onto the top of each pancake as they begin to cook. (Adding blueberries this way, rather than mixing into the batter prevents the whole batter from turning blue!)
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- Using a stand or hand mixer, mix ricotta, 3 egg yolks, lemon zest and juice together until creamy. Add vanilla and milk then mix until combined.
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- In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
- In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
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