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
FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 10 to 12 pancakes
Number Of Ingredients 15
Steps:
- For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Preheat the oven to 175 degrees F.
- Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.
LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH RASPBERRIES
Provided by Bobby Flay
Categories dessert
Time 30m
Yield 4 to 6 pancakes (2 servings)
Number Of Ingredients 13
Steps:
- Preheat a nonstick griddle.
- Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
- Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.
LEMON & BLUEBERRY RICOTTA PANCAKES WITH LEMON CURD RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, buttermilk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle, and add berries to each pancake. Flip, when bubbles start to show and cook until light golden brown. Repeat until no batter remains. Garnish with powdered sugar, if desired. For the lemon curd: In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week. For those of you who don't make my lemon curd recipe: Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes. NOTE: I add a thin layer of lemon curd between my pancakes.
LEMON-RICOTTA PANCAKES
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
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
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 RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
More about "lemon blueberry ricotta pancakes with lemon curd recipe 435"
LEMON-BLUEBERRY RICOTTA PANCAKES WITH LEMON CURD
From afeastfortheeyes.net
Reviews 9Servings 6Cuisine AmericanCategory Breakfast
LEMON BLUEBERRY AND RICOTTA PANCAKES - JO COOKS
From jocooks.com
LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE - LIVING …
From livingoncookies.com
LEMON RICOTTA PANCAKES WITH LEMON CURD - KARISTA …
From karistabennett.com
BLUEBERRY LEMON PANCAKES WITH LEMON CURD - JESSICA …
From jessicainthekitchen.com
LEMON, BLUEBERRY AND RICOTTA PANCAKES - DIALA'S KITCHEN
From dialaskitchen.com
BLUEBERRY LEMON RICOTTA PANCAKES. - HALF BAKED HARVEST
From halfbakedharvest.com
LEMON RICOTTA BLUEBERRY PANCAKES - DRISCOLL'S
From driscolls.com
4.8/5 (274)Calories 308.65Servings 4Category Breakfast & Brunch
10 BEST LEMON CURD PANCAKES RECIPES | YUMMLY
From yummly.com
LEMON RICOTTA PANCAKES WITH BLACKBERRY SAUCE - KATIEBIRD BAKES
From katiebirdbakes.com
RICOTTA PANCAKES WITH LEMON CURD AND STRAWBERRIES - AN INSPIRED …
From aninspiredcook.com
LEMON RICOTTA PANCAKES WITH LEMON CURD AND BERRIES - LEHI MILLS
From lehimills.com
LEMON RICOTTA PANCAKES - MODERN HONEY
From modernhoney.com
BLUEBERRY LEMON PANCAKES - FLOURING KITCHEN
From flouringkitchen.com
RICOTTA PANCAKES WITH BLUEBERRY-LEMON COMPOTE RECIPE - BON …
From bonappetit.com
RICOTTA PANCAKES WITH LEMON CURD - BLUES BEST LIFE
From bluesbestlife.com
LEMON RICOTTA PANCAKES WITH LEMON BUTTER AND BLUEBERRY …
From tamingofthespoon.com
LEMON BLUEBERRY RICOTTA PANCAKES • PANCAKE RECIPES
From pancakerecipes.com
LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE - TWO PEAS & THEIR …
From twopeasandtheirpod.com
LEMON BLUEBERRY RICOTTA PANCAKES | MRS KRINGLE'S KITCHEN
From mrskringleskitchen.com
LEMON RICOTTA PANCAKES WITH BLUEBERRIES - THE LITTLE FRENCH BAKERY
From littlefrenchbakery.com
LEMON BLUEBERRY RICOTTA ALMOND FLOUR PANCAKES | MANDY OLIVE
From mandyolive.com
LEMON PANCAKES WITH RICOTTA & BLUEBERRY CHIA JAM
From fannetasticfood.com
LEMON RICOTTA PANCAKES WITH BLUEBERRY COMPOTE - A CLASSIC TWIST
From aclassictwist.com
LEMON RICOTTA PANCAKES WITH BLUEBERRY SYRUP BY BRITTANY EVERETT
From honestcooking.com
BLUEBERRY LEMON RICOTTA PANCAKES - THE HEALTHY TOAST
From thehealthytoast.com
DINNER TONIGHT: RICOTTA PANCAKES WITH LEMON CURD RECIPE
From seriouseats.com
BRUNCH BOARD + LEMON RICOTTA PANCAKES | MOST LOVELY THINGS
From mostlovelythings.com
LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE (MAKE AHEAD
From carlsbadcravings.com
LEMON RICOTTA PANCAKES RECIPE - HOW TO MAKE LEMON ... - THE …
From thepioneerwoman.com
LEMON RICOTTA PANCAKES WITH STRAWBERRY SYRUP - HERBS & FLOUR
From herbsandflour.com
LEMON RICOTTA PANCAKES | THE NOVICE CHEF
From thenovicechefblog.com
THE BEST LEMON RICOTTA PANCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LEMON CURD RICOTTA PANCAKES | LISA'S KITCHEN | VEGETARIAN RECIPES ...
From foodandspice.com
LEMON RICOTTA PANCAKES RECIPE - BELLY FULL
From bellyfull.net
LEMON RICOTTA BLUEBERRY PANCAKES - QCMOMS.COM
From qcmoms.com
LEMON RICOTTA PANCAKES WITH BLUEBERRY SYRUP - CHARLOTTE SHARES
From charlotteshares.blog
COOKING WITH RANIA: LEMON RICOTTA PANCAKES WITH …
From cbsnews.com
LEMON RICOTTA PANCAKES + VIDEO INCLUDED - COOKED BY JULIE
From cookedbyjulie.com
BLUEBERRY PANCAKES WITH LEMON RICOTTA - DISH PERFECT
From dishperfectbyemily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love