Pumpkin Ricotta Pancakes With Chunky Apple Raisin Sauce Recipes

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PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE



Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce image

As a kid, every now and then my mom would make pancakes for dinner--we called it backwards day, and I loved the idea of it. I prefer pancakes that are moist and light and delicious. The trick is to use ricotta cheese and egg whites to lighten the batter--then you'll get nice fluffy pancakes every time. Serve these with a batch of apple compote with some golden raisin action and you'll be a winner every time.

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

5 tablespoons unsalted butter
4 Granny Smith apples, peeled and cut into 1/2-inch dice, and tossed with the juice of 1 lemon
1 whole cinnamon stick
2 star anise
1/4 cup packed dark or light brown sugar
3/4 cup apple cider
1 cup maple syrup
1 cup golden raisins
1 cup pumpkin puree (canned is okay!)
1 cup store-bought or homemade ricotta
3/4 cup whole milk
1 teaspoon vanilla extract
4 large eggs, separated
2 cups all-purpose flour
3/4 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon cinnamon
Kosher salt
Unsalted butter, as needed
Powdered sugar (optional)

Steps:

  • For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
  • Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
  • For the pancakes: Preheat the oven to 200 degrees F.
  • In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
  • In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
  • Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
  • Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
  • Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.

RICOTTA PANCAKES WITH CINNAMON APPLES



Ricotta Pancakes with Cinnamon Apples image

Here's a scrumptious way to start the day. My fluffy, tender pancakes and topped with sauteed cinnamon apples and a drizzle of maple syrup. Add a cup of coffee or a glass of milk and you'll be all set.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

2 medium apples, sliced
1 tablespoon butter
1/2 cup plus 2 tablespoons sugar, divided
2 teaspoons ground cinnamon
1-1/4 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup ricotta cheese
1 cup 2% milk
3 large eggs, separated, room temperature
1 teaspoon grated lemon zest
1 teaspoon lemon juice
Maple syrup

Steps:

  • In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Sprinkle with 1/2 cup sugar and cinnamon; set aside., In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the cheese, milk, egg yolks, lemon zest, juice and remaining sugar. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with apples and maple syrup.

Nutrition Facts : Calories 257 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

APPLE RAISIN PUFF PANCAKE



Apple Raisin Puff Pancake image

Instead of regular old pancakes for breakfast, try these delicious apple-flavored pancake puffs. They are so wonderful for a special breakfast meal.-Coleen Carlson, Winsted, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons butter, melted
2 cups sliced peeled apples
1/2 cup raisins
2 eggs
3/4 cup water
3/4 cup all-purpose flour
1/4 cup nonfat dry milk powder
2 tablespoons sugar
Maple syrup

Steps:

  • Place butter in a 9-in. pie plate. Add apples and raisins; toss to coat. Cover with foil and bake at 425° for 10 minutes. , In a bowl, beat eggs. Add the water, flour, milk powder and sugar; beat just until smooth. Pour over hot apples. Bake, uncovered, for 15-20 minutes or until edges are brown and center is set. Cut into wedges. Serve immediately with syrup.

Nutrition Facts : Calories 335 calories, Fat 12g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 161mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

PERFECT RICOTTA PANCAKES WITH CARAMELISED APPLE



Perfect Ricotta Pancakes With Caramelised Apple image

The perfect pancake made with buttermilk and Ricotta with caramalised apple topping. First seen on Australia Masterchef and translated for the Zarr!

Provided by champyd

Categories     Breakfast

Time 50m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 9

125 g plain flour
1 teaspoon baking powder
1 egg
2 tablespoons white sugar
250 g buttermilk
80 g butter
2 tablespoons ricotta cheese
4 apples
150 g white sugar

Steps:

  • Combine the flour and backing powder then sift into a large mixing bowl. Make a well in the middle of the flour mix with your fingers.
  • In another bowl add the egg and beat with a handmixer for 10 seconds to airate.
  • Pour the egg into the well you made earlier and slowly add buttermilk while mixing (with an electric handmixer) the flour and egg from the inside of the bowl towards the outer bowl. Mix until all is combined.
  • Melt the 80g of butter and add to the mixture with 2 tablespoons of sugar, blend until mixed.
  • Break the Ricotta into bite size chunks by hand and add to the mixture. Mix with a wooden spoon and place into the fridge for 30 minutes to rest.
  • (The resting step is important don't miss it).
  • While the batter is resting, peel and quarter the Apples.
  • Cover the base of a frypan with 150g of sugar and place over heat,add the apples and a knob of butter. Heat until apples are cooked and sugar has caramalised. If needed add a little water to slow down the caramalisation process.
  • When the resting and apples are complete, heat a frypan to low heat and coat with a knob of butter so your pancakes won't stick. Cook pancakes on each side till golden brown.
  • Combine 2 pancakes and some of the caramalised apple to serve.

Nutrition Facts : Calories 462.1, Fat 19.5, SaturatedFat 11.7, Cholesterol 95.5, Sodium 325, Carbohydrate 65.4, Fiber 5.4, Sugar 28.9, Protein 9.2

CREAMY PUMPKIN PIE WITH RICOTTA CHEESE



Creamy Pumpkin Pie with Ricotta Cheese image

This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.

Provided by Kirsten

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked 9-inch pie crust
1 cup ricotta cheese
2 eggs, lightly beaten
1 (16 ounce) can solid-pack pumpkin
¾ cup firmly packed brown sugar
1 (5.3 ounce) can evaporated milk
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
  • Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g

THE BEST RICOTTA PANCAKES



The Best Ricotta Pancakes image

This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.

Provided by WestCoastMom

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2 eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

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.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g

LEMON & RICOTTA PANCAKES WITH RASPBERRY SAUCE



Lemon & Ricotta Pancakes With Raspberry Sauce image

I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).

Provided by Melanie B.

Categories     Breakfast

Time 20m

Yield 12 panckaes, 4 serving(s)

Number Of Ingredients 13

1 cup frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice, freshly squeezed
1 lemon, zested
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces ricotta cheese, the freshest you can find
1/2 cup milk
1 large egg
1 tablespoon canola oil
2 tablespoons mint, freshly chopped

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.

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