Heavenly Ricotta Pancakes Food

RICOTTA PANCAKES

Steps:

• beat the ricotta with the milk, egg yolks, and the vanilla until smooth. In another bowl, sift or whisk together the dry ingredients. Add the ricotta mixture to the dry ingredients and stir very lightly.
• Beat the egg whites until they are stiff and carefully fold them into the batter.
• cook over low to medium heat on a skillet in a bit of butter, until the pancakes are lightly golden underneath. I used 1/4 cup of batter per pancake. bear in mind, the bubbles don't rise to the top of the pancake as easily as with some other recipes so you may want to peek at the underside to tell if it is ready to flip.
• when the time is right, turn and cook for about another minute, until the cakes are cooked through.
• Serve hot with a sweet sauce, and/or fruit. I prefer more butter, some syrup, and some fruit compote.

THE BEST RICOTTA PANCAKES

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.

HEAVENLY RICOTTA PANCAKES

Steps:

• Separate eggs and whip whites til soft peaks.
• Set whites aside.
• Mix all other ingredients together thoroughly.
• Gently fold in whites.
• Put 1/4 cup or so on medium hot greased griddle.
• Flatten somewhat with spoon.
• Cook until lightly golden brown and turn once.
• Serve with warm melted butter and sprinkle with confectioners' sugar.
• You can serve with jam, also.

RICOTTA PANCAKES

Steps:

• Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
• Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
• Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

BLD'S BLUEBERRY RICOTTA PANCAKES

Steps:

• In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk.
• In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain.
• Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined.
• Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake.
• Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are goldenbrown and cooked through. Serve immediately with maple syrup on the side.

RICOTTA PANCAKES

Steps:

• In a food processor or blender, place ricotta, buttermilk, egg, sugar and orange zest. Puree until smooth.
• Pour into a large bowl. Whisk in dry ingredients until just combined. Batter will be stiff.
• Coat a nonstick skillet with cooking spray. Ladle 1/4 cup batter per pancake onto skillet.
• Cook, turning once, until golden brown. Serve warm.

RICOTTA PANCAKES

Steps:

• Set the griddle or a large skillet over high heat.
• Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
• When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
• Drop the batter by spoonfuls, large or small onto the griddle.
• Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
• Cook briefly on the other side and serve immediately.
• Butter and Vermont Sugar-Free syrup are great accompaniments.