Ricotta Pancakes With Lemon Syrup 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

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 16 pancakes

Number Of Ingredients 10

2/3 cup all-purpose flour
1/3 cup polenta
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup buttermilk
1/2 cup part-skim ricotta cheese, such as Calabro
2 teaspoons grated lemon zest (2 lemons)
2 eggs
Grapeseed oil
Maple syrup, warmed, for serving

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.

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.

Provided by Genevieve Ko

Categories     pancakes, main course

Time 20m

Yield 8 to 10 small pancakes

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 cup/50 grams granulated sugar
1 lemon
1 1/2 teaspoons pure vanilla extract
3 large eggs
3/4 cup/170 grams whole-milk ricotta
1/4 cup/61 grams buttermilk, preferably whole milk
2 tablespoons/28 grams unsalted butter, melted, plus room-temperature butter for cooking and serving
Blueberry Syrup or other toppings, for serving (optional)

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 RECIPE BY TASTY



Lemon Ricotta Pancakes Recipe by Tasty image

Here's what you need: pancake, ricotta cheese, egg yolk, milk, vanilla extract, lemon zest, flour, baking powder, blueberry compote, blueberry, sugar, water, lemon juice, egg whites, sugar

Provided by Hector Gomez

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 15

1 pancake
1 cup ricotta cheese
1 egg yolk
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons lemon zest
1 cup flour
1 ½ teaspoons baking powder
1 ½ cups blueberry compote
2 cups blueberry
½ cup sugar
½ cup water
1 tablespoon lemon juice
2 egg whites
2 tablespoons sugar

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!

Nutrition Facts : Calories 928 calories, Carbohydrate 175 grams, Fat 13 grams, Fiber 6 grams, Protein 26 grams, Sugar 64 grams

LEMON RICOTTA PANCAKES WITH SWEET CREME FRAICHE



Lemon Ricotta Pancakes with Sweet Creme Fraiche image

This is one of my favorite recipes from a B&B (Fairholme Manor) my husband and I stayed in in Victoria, BC. I eat the pancakes with creme fraiche alone, but many enjoy it with the addition of maple syrup. Enjoy the creme fraiche as a substitute to whipped cream on just about anything.

Provided by princessgertie

Categories     Breakfast and Brunch     Pancake Recipes

Time P1DT6h25m

Yield 12

Number Of Ingredients 11

2 cups heavy whipping cream
2 tablespoons buttermilk
2 tablespoons white sugar
1 cup all-purpose flour
2 ½ teaspoons baking powder
1 dash salt
1 ¾ cups ricotta cheese
5 eggs, separated
1 cup milk
½ cup white sugar
1 lemon, zested

Steps:

  • Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using.
  • Sift flour, baking powder, and salt together in a bowl.
  • Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter.
  • Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  • Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 21 g, Cholesterol 133.6 mg, Fat 17.3 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 189.3 mg, Sugar 11.7 g

LEMON-LOVERS' RICOTTA PANCAKES



Lemon-Lovers' Ricotta Pancakes image

Make and share this Lemon-Lovers' Ricotta Pancakes recipe from Food.com.

Provided by Carrlin

Categories     Breakfast

Time 14m

Yield 5 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons lemon zest
1 tablespoon canola oil (divided)
1 teaspoon canola oil (divided)

Steps:

  • Preheat the oven to 200 degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • In a medium bowl, whisk together the ricotta, egg and egg whites, lemon juice, lemon zest and 1 tablespoon oil. Using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter.
  • Brush a nonstick skillet with ½ teaspoon oil, then heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once.
  • Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about 2 minutes longer.
  • Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with remaining batter.

Nutrition Facts : Calories 240.1, Fat 8.9, SaturatedFat 3, Cholesterol 57.5, Sodium 485.6, Carbohydrate 29.5, Fiber 0.9, Sugar 6, Protein 11

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

I saw this in todays Boston Globe - they are served at the Four Seasons Hotel in Boston, MA. They sound incredible!

Provided by lovindisney

Categories     Breakfast

Time 15m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 7

6 eggs, separated
1 1/2 cups ricotta cheese
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup flour
4 teaspoons sugar
1/2 teaspoon salt
2 lemons (grated lemon rind)

Steps:

  • In a large bowl, whisk the egg yolks, ricotta cheese and butter.
  • In a small bowl, whisk the flour, sugar, salt and lemon rind. Stir the flour mixture into the ricotta mixture just until blended - batter will be thick.
  • With an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter - don't over mix.
  • Heat a griddle or large nonstick skillet over medium heat. Pour batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook the other side.
  • Serve with fresh berries and a dusting of confectioners sugar.

Nutrition Facts : Calories 558.1, Fat 42.8, SaturatedFat 24.6, Cholesterol 425.3, Sodium 478.2, Carbohydrate 25.3, Fiber 3, Sugar 5.1, Protein 22.3

EASY LEMON RICOTTA PANCAKES



Easy Lemon Ricotta Pancakes image

Light, lemony and delicious, these pancakes are a great way to start the day, says Jackie Carberry of Centerville, Indiana.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1-1/2 cups ricotta cheese
1/2 cup milk
1/2 cup canola oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
Confectioners' sugar and maple syrup

Steps:

  • In a small bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, oil, lemon juice and peel. Stir into the dry ingredients just until combined., Pour batter by 1/4 cupful onto a hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Sprinkle with confectioners' sugar; serve with syrup.

Nutrition Facts :

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