Lemon Ricotta Pancakes With Orange Maple Syrup Recipes

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.

LEMON-RICOTTA PANCAKES

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.

LEMON-RICOTTA PANCAKES

Steps:

• In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
• Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
• With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.

RICOTTA PANCAKES WITH LEMON SYRUP

Steps:

• For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
• Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.
• Serve with Lemon Syrup.
• In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.
• Bring to a boil and then simmer for 10 minutes. Let cool and strain.

LEMON (OR LIME OR ORANGE) RICOTTA PANCAKES

Steps:

• Stir the pancake batter and citrus zest together in a bowl.
• Ever so gently fold in the ricotta cheese, taking care not to destroy its texture.
• Prepare the griddle.
• Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.
• Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.
• Cook until the second side is golden, about 2 minutes, and serve A-side up.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

LEMON RICOTTA PANCAKES WITH SAUTEED APPLES

Steps:

• Prepare the sautéed apples:
• In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
• Make the pancakes:
• In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
• Serve the pancakes with the sautéed apples and the maple syrup.

LEMON-RICOTTA PANCAKES WITH ORANGE-MAPLE SYRUP

Steps:

• SYRUP:.
• Remove peel from 1 orange with vegetable peeler and reserve.
• Cut off peel and white pith from remaining oranges.
• Cut orange sections from membranes and place in small bowl.
• Squeeze all juice from membranes and add water or additional orange juice if needed to equal 1/2 cup.
• Pour juice into saucepan.
• Add reserved orange peel, sugar and cinnamon stick and simmer, stirring until sugar dissolves.
• Reduce heat to med-low and simmer 10 minutes, swirling pan occasionally until mixture becomes syrupy.
• Pour through sieve over reserved orange sections.
• Stir in maple syrup and let stand while making pancakes.
• PANCAKES.
• Preheat oven to 225 degrees.
• In food processor, process ricotta, egg yolks, sugar, lemon zest and vanilla until smooth.
• Add milk and dry ingredients and process until blended.
• Pour batter into bowl.
• Beat egg whites until stiff peaks form.
• Gently fold egg whites into batter.
• Lightly oil griddle and heat over medium.
• Drop batter by 1/4 cup cupfuls and cook 2 minutes, or until lightly browned, per side .
• Keep warm in oven while cooking remaining batches.
• Serve with syrup.