Lemon Ricotta Pancakes With Rhubarb Sauce Recipes

LEMON RICOTTA PANCAKES

Steps:

• For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and zest. Stir into dry ingredients just until combined. , Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce.

LEMON RICOTTA PANCAKES WITH RHUBARB SAUCE

Steps:

• Combine flour, sugar, baking powder and salt.
• In another bowl whisk together cheese, eggs, milk, lemon zest and lemon juice.
• Stir wet ingredients into dry ingredients (don't overmix).
• Melt butter in a skillet over medium-low heat.
• Drop batter 2 tbs at a time onto the skillet.
• Cook approximately 1 minute per side.
• Rhubarb Sauce: Place rhubarb, brown sugar and water in a sauce pan.
• Bring to a boil.
• Cover and reduce heat an simmer 10 minutes.

LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH RASPBERRIES

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.

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

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 RASPBERRY SAUCE

Steps:

• To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
• To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
• Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
• Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
• Serve with the Raspberry Sauce and a sprinkle of fresh mint.

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.

LEMON RICOTTA PANCAKES RECIPE BY TASTY

Steps:

• In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
• In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
• Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
• Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
• Cook for 2-3 minutes on each side or until golden brown on the edges.
• In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
• Serve hot compote over stack of pancakes and dust with powdered sugar.
• Enjoy!

LEMON & RICOTTA PANCAKES

Steps:

• Place the ricotta cheese, sugar and egg yolks in a large bowl and mix together. Stir in the lemon rind and melted butter. Sift in the flour and fold in. Place the egg whites in a separate bowl and whisk until soft peaks form. Gently fold the egg whites into the ricotta mixture.
• Put a non-stick frying pan onto a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for 1-2 minutes or until the underside is coloured then turn over and cook for another 2 minutes.
• Serve with warmed conserve and enjoy.

LEMON-RASPBERRY RICOTTA PANCAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., 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. Serve with whipped cream, syrup and additional raspberries.

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:

• Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
• Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
• Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.
• Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.