Blueberry Ricotta Pancakes Recipe Recipe For Stuffed

LEMON & RICOTTA PANCAKES

Steps:

• Place the ricotta cheese, sugar and egg yolks in a large bowl and mix together. Stir in the lemon rind and melted butter. Sift in the flour and fold in. Place the egg whites in a separate bowl and whisk until soft peaks form. Gently fold the egg whites into the ricotta mixture.
• Put a non-stick frying pan onto a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for 1-2 minutes or until the underside is coloured then turn over and cook for another 2 minutes.
• Serve with warmed conserve and enjoy.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

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.

BERRY RICOTTA PUFF PANCAKE

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

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.

BLUEBERRY RICOTTA PANCAKES

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.

RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
• Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
• Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
• Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

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.

BLUEBERRY-RICOTTA STUFFED EBELSKIVERS

Steps:

• For the filling: Mix together the ricotta, honey and lemon zest in a small bowl until well combined. Cover and refrigerate until ready to use.
• For the pancakes: Whisk together the flour, brown sugar, baking powder, baking soda and salt in a medium bowl.
• Whisk together the milk, sour cream, egg yolks and lemon zest in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
• Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
• Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
• Carefully spoon about 1 teaspoon of the ricotta filling into the center of each ebelskiver, then press 2 blueberries (or just 1 if large) into the center. Spoon about 1 tablespoon additional batter on top of the blueberries so the wells are very full. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
• Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into the well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
• Repeat the process with the remaining melted butter, batter, filling and blueberries to make 6 more ebelskivers. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm drizzled with honey.