Cheesecake Factorys Lemon Ricotta Pancakes Recipes

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LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

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

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

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

CHEESECAKE FACTORY'S LEMON RICOTTA PANCAKES



CHEESECAKE FACTORY'S LEMON RICOTTA PANCAKES image

Yield 8 pancakes

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1-1/2 cups buttermilk
2 eggs
1 teaspoon vanilla
2 tablespoons vegetable oil
2 cups fresh ricotta cheese
4 tablespoons granulated sugar
2 tablespoons lemon zest, minced
2-1/2 teaspoons vegetable oil

Steps:

  • Place flour, baking powder and salt into a mixing bowl. Stir all of ingredients together until evenly combined. Set aside. Pour buttermilk into another mixing bowl. Add eggs, vanilla and oil into bowl. Add ricotta cheese, sugar and lemon zest into bowl with buttermilk. Using a wire whisk, gently stir ingredients together until evenly combined. Add flour mix into bowl with the buttermilk and ricotta cheese. Continue to fold ingredients together until evenly combined with a few small lumps remaining in batter. Do not over mix batter. Heat ¼ teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour batter onto griddle or into non-stick pan, forming one pancake that is 6 inches in diameter. Cook pancakes for approximately 2 ½ minutes or until edges begin to dry and puff up with little air bubbles will start appearing over top surface of pancakes. Flip each pancake over and continue to cook for another 1¤½ minutes or until done.

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