Fluffy Ricotta Pancakes With Strawberry Orange Sauce Recipes

MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS

Steps:

• Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
• After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
• Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
• Preheat a griddle.
• In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
• Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
• Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
• What a flapjack!

FLUFFY RICOTTA PANCAKES WITH STRAWBERRY-ORANGE SAUCE

Steps:

• Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.
• Prepare the sauce by placing the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture.
• Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
• Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.
• In a separate bowl, beat the egg whites with an electric mixer on high speed until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then gently fold in the balance.
• Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.
• Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
• Serve topped with the Strawberry-Orange Sauce.

FLUFFY RICOTTA PANCAKES

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.

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.

ORANGE RICOTTA PANCAKES

Steps:

• In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.

THE BEST RICOTTA PANCAKES

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.