Sunshine Ricotta Pancakes With Strawberries Recipes
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
RICOTTA PANCAKES WITH MULLED STRAWBERRIES
Hot fluffy pancakes are what we normally associate with an American holiday. Well here's a recipe that you can make at home, looks great and tastes sublime.
Provided by Lene8655
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin with the mulled strawberries.
- Hull the strawberries in a bowl and set aside.
- Place the orange juice, sugar star anise and caraway seeds in a small pan.
- Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
- Chill for at least an hour and up to 8 hours.
- Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
- Sift over the flour, baking powder and salt and stir to make a smooth batter.
- Using an electric whisk, beat the egg whites until stiff.
- Carefully fold into the batter.
- Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan.
- Cook in batches for 1 minute on each side until puffed and golden.
- Repeat to make 12 Pancakes.
- Divide between 4 plates and spoon over the mulled strawberries.
Nutrition Facts : Calories 385.3, Fat 15.3, SaturatedFat 7.8, Cholesterol 249.3, Sodium 526.5, Carbohydrate 43.3, Fiber 2.2, Sugar 12.8, Protein 18.7
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