ZUCCHINI RICOTTA PANCAKES
These Zucchini Ricotta Pancakes are light, creamy, and filling, with a hint of lemon and zucchini speckled throughout. Plus, easy! Drizzled with a little honey, they are melt-in-your-mouth incredible!
Provided by Amy
Categories Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add in the egg, milk, and butter; whisk until combined and smooth.
- Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.
- Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.
- Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)
- Serve hot with a slab of butter and a drizzle of honey. Too good!
Nutrition Facts : Calories 204 kcal, Carbohydrate 25 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 255 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI WALNUT PANCAKES
Sweet and lofty buttermilk pancake with zucchini and walnuts? Yes, please! Consider yourself a breakfast champion.
Provided by Shilpa Uskokovic
Categories Breakfast Brunch Ingredient
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the dry ingredients: In a large bowl, add the flour, sugar, baking powder, cinnamon, and salt. Whisk to combine.
- Combine the wet ingredients: In a medium bowl, whisk the buttermilk, olive oil, egg, vanilla, and lemon zest until combined well.
- Make the batter: Add the wet ingredients to the flour mixture along with the shredded zucchini and chopped walnuts. Using a spatula, fold the batter until the ingredients are just combined and there are no large pockets of dry flour. Do not overmix. Some small dry lumps are okay.
- Cook the pancakes: Heat a large non-stick or well-seasoned cast iron skillet over medium heat. If using an electric griddle, heat griddle to 325°F. I don't grease the skillet, but you can use a little vegetable oil if the skillet isn't reliably non-stick. Using a 1/2 cup measuring cup, scoop the batter onto the skillet, cooking one or two pancakes at a time or as many as will fit without overlapping. The pancakes are ready to flip when the edges look matte, bubbles form on the surface, and the bottom is golden brown, about 4 minutes. Flip and continue to cook until the second side is a light golden brown, about 3 minutes.
- Serve the pancakes: Serve the pancakes immediately with maple syrup and butter.
SWEET ZUCCHINI-RICOTTA PANCAKES W/RAISINS & WALNUTS
Steps:
- 1. Sprinkle zucchini with salt, stir to combine, and let stand 30 minutes. Squeeze moisture out of zucchini with hands, removing as much liquid as possible. Transfer to small bowl. 2. Whisk eggs until frothy in separate bowl. Whisk in ricotta and sugar. Stir in flour, cinnamon, and baking powder. Fold in raisins, walnuts, and zucchini. 3. Add butter or oil to large nonstick skillet over medium heat. Drop 2 heaping Tbs. batter onto skillet for each pancake. Spread into 3-inch pancakes, and cook 2 to 3 minutes, or until bottom is lightly brown. Flip pancakes, and flatten slightly with spatula. Cook 1 to 2 minutes more, or until golden and firm. Repeat with remaining batter. Serve hot.
ZUCCHINI WALNUT BREAD
A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.
Provided by Barbara Domurat
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, cinnamon, and baking powder.
- In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
- Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g
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
ZUCCHINI WITH WALNUTS
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash zucchini, remove ends and cut into one-inch thick slices. Sauté slices in three tablespoons hot butter until zucchini begins to soften.
- Meanwhile, brown walnuts in remaining butter.
- Combine walnuts with zucchini; season with salt and pepper and cook until zucchini is tender.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 663 milligrams, Sugar 6 grams, TransFat 1 gram
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