RICOTTA HOTCAKES
Delicate with a creamy inside, these ricotta hotcakes are something to try! Incredibly easy to make with minimal ingredients.
Provided by Katya
Categories Breakfast
Time 1h5m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla.
- In a separate bowl, whisk the flour, sugar, baking powder, and salt. Add to the ricotta mixture, stirring gently until just combined.
- Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold in the egg whites into the batter in two batches using a wooden spoon or rubber spatula. The batter will be airy and light. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Coat with butter or a non-stick spray. Drop about 2 heaping tablespoons of batter per hotcake into the pan. Cook for about 2-3 minutes per side or until golden. Repeat with the remaining hotcakes. Serve immediately.
Nutrition Facts : ServingSize 4 hotcakes, Calories 186 calories, Sugar 4.5 g, Sodium 372 mg, Fat 7.9 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.2 g, Fiber 0.4 g, Protein 10.2 g, Cholesterol 114.5 mg
RICOTTA HOTCAKES
These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these. My tip, however, if to cut to the chase and make them yourself. Serve, outside if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top. There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, besides, the accompanying fruit allows you to delude yourself that these are healthy. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: approx. 25 small "silver-dollar" pancakes
Number Of Ingredients 8
Steps:
- Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup - if you must - and strawberries.
SPICED RICOTTA HOTCAKES
These hotcakes are one of my favorite brunch recipes and are everything you could want in a pancake. Light, fluffy and almost custard-y from the ricotta, with a spiced nuance from the cinnamon, cardamom and (yes!) a touch of black pepper. They aren't too sweet, either, which, for me, is important when it comes to pancakes. I like to top these with pomegranate molasses when I have it, but I also use good old maple syrup or thin out whatever jam I have on hand in a pinch.
Provided by Aliya LeeKong
Categories main-dish
Time 30m
Yield 2 to 4 servings (10 to 12 pancakes)
Number Of Ingredients 13
Steps:
- Whisk together the flour, sugar, baking powder, cinnamon, cardamom, 1/4 teaspoon salt and a pinch pepper in a large bowl. Thoroughly mix the ricotta, milk, egg yolks (reserve the whites) and vanilla in a second large bowl. Stir the dry ingredients into the wet ingredients until just combined.
- Separate the egg whites into a medium bowl; reserve the yolks for another use. Lightly beat the egg whites with a handheld electric mixer until soft peaks form, 1 to 2 minutes. (Alternatively, use a stand mixer fitted with the whisk attachment). Gently fold the whipped egg whites into the batter. Let the batter rest about 5 minutes.
- Heat a griddle or cast-iron skillet over medium heat. Melt enough butter to just coat the surface. Working in batches, pour 1/4 cup batter onto the griddle for each hotcake and cook until golden brown and puffed, about 3 minutes. Flip and continue cooking until golden brown, 2 to 3 minutes. Transfer to a plate.
- Serve hot, sprinkled with confectioners' sugar and drizzled with pomegranate molasses.
RICOTTA HOT CAKES WITH CRISPY BACON & MIXED LEAVES
Use Italian soft cheese in the batter of these American-style thick pancakes served with brunch-friendly bacon
Provided by Merrilees Parker
Categories Breakfast, Side dish
Time 45m
Yield Makes 12-14 cakes
Number Of Ingredients 13
Steps:
- Sift the flour and baking powder into a bowl, then mix in the ricotta, egg yolks, thyme and mustard powder. Slowly drizzle in the milk and beat to make a smooth mixture. Season well with salt and lots of black pepper.
- Melt half the butter in a large frying pan. When it starts to foam, put in the bacon rashers and fry until crisp.While the bacon is cooking, whisk the egg whites until they are stiff and form soft peaks, then fold into the ricotta mixture in batches with a large metal spoon, keeping in as much air as possible.
- When the bacon is crisp, lift it out, drain well on kitchen paper and keep warm. Cook the hot cakes in the same pan over a low heat, allowing about 2 tbsp mixture for each cake and doing them in batches so you don't overcrowd the pan. Add little knobs of butter as you go and take care to keep the heat low so the butter doesn't burn. The hot cakes should be firm and golden at the end, and this will take about 2 minutes on each side. When each batch is cooked, transfer to a plate and keep warm. (At this stage they can be frozen, but allow to cool first.)
Nutrition Facts : Calories 449 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3.05 milligram of sodium
THE BEST RICOTTA PANCAKES
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
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
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