Blueberry Lemon Ricotta Pancake Bake Food

BLUEBERRY-LEMON RICOTTA PANCAKE BAKE

Steps:

• Heat oven to 350ºF.
• Mix cream cheese and eggs in medium bowl until blended. Add ricotta, granulated sugar, vanilla, lemon zest and juice; mix well.
• Place 4 pancakes in single layer on bottom of 8-inch square baking dish sprayed with cooking spray; top with layers of 1/3 of the cream cheese mixture and 1/4 cup preserves. Repeat layers. Cover with remaining pancakes and cream cheese mixture. Place dish on baking sheet.
• Bake 45 to 50 min. or until center is set and edges are golden brown.
• Sprinkle with powdered sugar; top with blueberries.

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
• For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
• Preheat the oven to 175 degrees F.
• Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES

Steps:

• In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
• In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
• Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.

BLUEBERRY LEMON RICOTTA PANCAKES

Steps:

• Gather the ingredients.
• Heat up a cast-iron griddle or pan on medium heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes.
• Beat together the egg, milk, ricotta cheese, melted butter, lemon zest , and vanilla in a large measuring cup.
• Whisk the flour, sugar, baking powder, and salt in a separate bowl.
• Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about 5 minutes. It will puff up. If it is too thick, add a little more milk.
• Add a generous amount of butter to the griddle, then lower the heat to a medium-low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes.
• Add blueberries to each pancake and flip, cooking a few more minutes on the other side. (A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping.) Keep the pancakes warm in a 200 F oven while cooking the remaining cakes.
• Whisk together the lemon juice, powdered sugar, and 1 tablespoon milk in a small bowl. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Heat slightly if desired.
• Drizzle the syrup over the pancakes and serve warm.
• Enjoy.

LEMON-RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
• In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
• To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
• In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
• Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
• Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
• Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
• For sauce:.
• Place all ingredients in a small pot and simmer for 8 minute remove from heat.