Heavenly Ricotta Pancakes Recipes

RICOTTA PANCAKES

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.

RICOTTA BREAKFAST PANCAKES

Steps:

• Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls 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.

RICOTTA PANCAKES

Steps:

• beat the ricotta with the milk, egg yolks, and the vanilla until smooth. In another bowl, sift or whisk together the dry ingredients. Add the ricotta mixture to the dry ingredients and stir very lightly.
• Beat the egg whites until they are stiff and carefully fold them into the batter.
• cook over low to medium heat on a skillet in a bit of butter, until the pancakes are lightly golden underneath. I used 1/4 cup of batter per pancake. bear in mind, the bubbles don't rise to the top of the pancake as easily as with some other recipes so you may want to peek at the underside to tell if it is ready to flip.
• when the time is right, turn and cook for about another minute, until the cakes are cooked through.
• Serve hot with a sweet sauce, and/or fruit. I prefer more butter, some syrup, and some fruit compote.

HEAVENLY RICOTTA PANCAKES

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.

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.