Lemon Ricotta Pancakes Barefoot Contessa 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

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

Lemon Ricotta Pancakes are fluffy, tender pancakes that are elevated to a whole new level. The ricotta adds protein and a lightness that is absolutely divine while the lemon gives it a bit of a tangy taste that you are going to love!

Provided by Alyssa Rivers

Categories     Breakfast

Time 15m

Number Of Ingredients 11

1 1/2 cups flour
2 Tablespoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs
1/2 cup ricotta
1 teaspoon vanilla
juice of one lemon and zest
Blueberry Syrup (for serving )

Steps:

  • In a medium sized bowl whisk the flour, sugar, baking soda, powder and salt.
  • In another medium sized bowl add the milk, eggs, ricotta, vanilla, lemon juice and zest.
  • Combine the wet ingredients with the dry ingredients.
  • Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 170 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

These little ricotta pancakes are light and fluffy. The ricotta cheese lightens up the traditional pancake batter. The lemon zest really perks up the flavor.

Provided by Karen Ciancio

Categories     Breakfast

Time 15m

Number Of Ingredients 10

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
3 eggs
1 cup milk (or milk substitute)
2 teaspoons lemon zest (grated)
2 tablespoons lemon juice
2 tablespoons butter (or oil)

Steps:

  • Combine the flour, sugar, baking powder and salt in a bowl.
  • In a separate bowl whisk together the ricotta cheese, eggs, milk, lemon zest and juice.
  • Stir the wet ingredients into the dry ingredients to form a batter, making sure you do not overmix the batter.
  • In a nonstick skillet, heat 1 tablespoon of the butter or oil over medium low heat. Drop the batter 2 tablespoons at a time into the skillet. Cook the pancakes for about one to two minutes per side or until they are golden and puffed.

Nutrition Facts : Calories 324 kcal, Carbohydrate 33 g, Protein 17 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 161 mg, Sodium 530 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BREAKFAST RICOTTA WITH BERRIES & MAPLE SYRUP



Breakfast Ricotta with Berries & Maple Syrup image

Provided by Ina Garten

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
3 tablespoons sliced blanched almonds
1/8 teaspoon fleur de sel
1/3 cup pure maple syrup
2 cups Fresh Homemade Ricotta, recipe follows, or good fresh ricotta
2 tablespoons honey
1 teaspoon pure vanilla extract
1 pint mixed berries, such as raspberries, blueberries and strawberries
Toasted brioche or challah, for serving
4 cups (1 quart) whole milk
2 cups (1 pint) heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm.
  • Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.
  • Set a medium-meshed sieve over a deep bowl. Line the sieve with two double layers of cheesecloth and dampen the cheesecloth.
  • Pour the milk and cream into a large stainless steel or enameled pot such as Le Creuset and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally (a full rolling boil means that the bubbles have expanded in the pot). Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles.
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl. Allow it to drain at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker it will be. Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. Yield: about 2 cups

LEMON RICOTTA PANCAKES WITH FIGS



Lemon Ricotta Pancakes with Figs image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 14 pancakes

Number Of Ingredients 14

1 cup fresh whole milk ricotta
1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving

Steps:

  • In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
  • Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.

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