FOUR SEASONS' LEMON-RICOTTA POPPY SEED PANCAKES
This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of Joan Nathan's "The New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 16 pancakes
Number Of Ingredients 13
Steps:
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
- In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
- Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
- Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
FOUR SEASONS' LEMON RICOTTA POPPY SEED PANCAKES
These are super fluffy, super yummy pancakes. Courtesy of the Martha Stewart Show. I actually secretly (or maybe not so secretly) despise Martha for being so insanely perfect, but hey, I can't deny that she found an awesome pancake recipe. You can prepare up to and including step 4 the evening before if that makes your morning go easier. It does mine.
Provided by berry271
Categories Breakfast
Time 45m
Yield 6-8 large pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter.
- Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
- In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
- Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
- Using an electric mixer beat egg whites until they form stiff peaks.
- Gently fold the egg whites into the pancake batter.
- Oil a skillet and heat over medium high.
- Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
- Serve with powdered sugar or strawberry syrup.
Nutrition Facts : Calories 482.5, Fat 31.1, SaturatedFat 17.3, Cholesterol 356.6, Sodium 667.5, Carbohydrate 28.5, Fiber 0.7, Sugar 13.2, Protein 21.7
LEMON-POPPY SEED RICOTTA PANCAKES
For a special breakfast treat, serve these irresistible pancakes from Brooklyn Flea vendor Betsy Devine (Salvatore Bklyn).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter.
- Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup.
LEMON POPPY SEED PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
LEMON-POPPY SEED RICOTTA PANCAKES
Categories Breakfast
Number Of Ingredients 10
Steps:
- . In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds. . In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter. . Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup. Honey Syrup ½ cup honey 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon coarse salt 1. Heat honey in a small saucepan until warmed through. 2. Stir in lemon juice and salt. Remove from heat and serve immediately over pancakes.
HONEY SYRUP
This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.
Provided by Denise Fox
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 35.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 34.9 g
VANILLA HONEY SIMPLE SYRUP
Delicious and easy to make! You want to have a morning snack like pancakes but the syrup has A LOT of sugar? Well, this has only honey!
Provided by sweets3
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 11m
Yield 1
Number Of Ingredients 4
Steps:
- Combine the milk and vanilla extract in a bowl.
- Heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. Allow to cool completely before use. Chill in refrigerator if too hot.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.4 g, Cholesterol 21.5 mg, Fat 8.1 g, Protein 0.2 g, SaturatedFat 5.1 g, Sodium 59.2 mg, Sugar 18.3 g
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