LEMON-RASPBERRY RICOTTA PANCAKES
I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario
Provided by Taste of Home
Time 30m
Yield 24 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
CHOCOLATE CHUNK PANCAKES WITH RASPBERRY SAUCE
Chocolate and raspberries are two of my ideal ingredients, so I pack both into pancakes. I make them in honor of my sister, who adores chocolate. -Katherine Nelson, Centerville, Utah
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with raspberry sauce.
Nutrition Facts :
LEMON-RASPBERRY PANCAKES
Make and share this Lemon-Raspberry Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
- Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
- Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.
FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 10 to 12 pancakes
Number Of Ingredients 15
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 RASPBERRY SAUCE
I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).
Provided by Melanie B.
Categories Breakfast
Time 20m
Yield 12 panckaes, 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
- To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
- Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
- Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
- Serve with the Raspberry Sauce and a sprinkle of fresh mint.
LEMON RASPBERRY PANCAKES
Lemon Raspberry Pancakes burst with sweetness and citrus. Bright enough for even the darkest days, these spectacular light and fluffy pancakes are definitely worth getting out of bed for!
Provided by Rachel Gurk
Categories Breakfast
Time 23m
Number Of Ingredients 12
Steps:
- Preheat griddle to medium heat.
- In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together milk, eggs, vanilla, butter. Add to dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy. Do not overstir. Gently fold in raspberries (see note) and lemon zest.
- Drop batter by ¼ cupfuls onto hot griddle.
- Cook 3-4 minutes or until bubbles appear on top and don't pop. Flip, and cook 3-4 more minutes or until golden brown.
Nutrition Facts : ServingSize 3 pancakes, Calories 221 kcal, Carbohydrate 34 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 56 mg, Sodium 349 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 3 g
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.
THICK APPLE PANCAKES WITH RASPBERRY SAUCE
Steps:
- For sauce:
- Stir berries, 2/3 cup sugar and 1/4 cup water in heavy medium saucepan over medium heat until mixture comes to boil, stirring occasionally. Puree mixture in processor. Strain into bowl, pressing on solids. Mix in kirsch. (Sauce can be made 1 day ahead. Cover; chill.)
- For pancakes:
- Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk, eggs and 2 tablespoons melted butter in medium bowl; whisk mixture into dry ingredients. Set batter aside.
- Preheat oven to 250°F. Heat 4 tablespoons butter in large skillet over medium heat. Add apples, cinnamon and 1/3 cup sugar; sauté until apples are golden, about 10 minutes.
- Heat 10-inch-diameter nonstick skillet over medium heat. Brush with 1 tablespoon melted butter. Pour scant 1/2 cup batter into skillet, tilting to form 7- to 8-inch-diameter pancake. Cook until golden brown on bottom, about 3 minutes. Turn and cook until second side browns, about 2 minutes. Place 1/8 of apple mixture on half of pancake; fold pancake in half. Slide out onto baking sheet; keep warm in oven. Repeat to form 5 more pancakes, brushing skillet with more butter as needed. Serve pancakes with sauce.
LEMON PANCAKES WITH RASPBERRY SAUCE
Make and share this Lemon Pancakes With Raspberry Sauce recipe from Food.com.
Provided by Cake Baker
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pancakes:.
- Mix together the dry ingredients.
- Zest lemon into a bowl and then add the lemon juice and milk.
- Add liquid to dry and stir 20 times or less (the batter should be a little lumpy, but make sure the dry ingredients are incorporated into the wet).
- TIP: Make sure to preheat your skillet. you should be able to put a drop of water on it and have it sizzle off (not evaporate immediately or sit there on the pan for a while).
- Raspberry Sauce:.
- Combine the ingredients in a sauce pan over medium heat.
- Cook until a sauce forms.
More about "lemon pancakes with raspberry sauce food"
LEMON RICOTTA PANCAKES & RASPBERRY MAPLE SAUCE - …
From houseandhome.com
Estimated Reading Time 2 mins
LEMON SAUCE RECIPE - PERFECT FOR TOPPING PANCAKES - TASTE ...
From tasteandtellblog.com
5/5 (1)Total Time 15 minsCategory SaucesCalories 191 per serving
LEMON RICOTTA PANCAKES - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 3Calories 71 per servingCategory Breakfast Recipes
- In a medium sauce pan, combine raspberries, sugar and water. Heat over medium low flame and stir occasionally to break up the berries and form a sauce. Keep warm on a low flame until pancakes are ready.
- In a separate smaller bowl whisk together flour, baking powder, salt and sugar. Add milk, whisk until smooth.
- Pour flour mixture into your egg ricotta mixture until combined and then add melted butter and lemon zest. Stir until smooth.
EASY PANCAKE RECIPE WITH RASPBERRY SAUCE - DELIGHTFUL …
From delightfulmomfood.com
5/5 (1)Category BreakfastCuisine AmericanTotal Time 20 mins
- Mix the pancake mix according to the box directions. Or make the pancakes from scratch: In a large bowl mix together the flour, baking powder and salt. In a small bowl whisk together the eggs, maple syrup, vinegar, milk and oil. Pour wet mixture into the dry mixture and combine but careful not to over mix. Let set 5 minutes and do not over mix. Should be lumpy. Pour slightly less than 1/4 cup batter onto a griddle that has been sprayed with cooking spray. Cook pancakes on medium-low heat for 2 minutes per side until the edges start to bubble and dry turning once and the other side will become golden brown. Careful not to burn them. It is not recommended to use coconut oil or spray as the pan may start to burn.
- In a medium saucepan, add 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low-glycemic index foods), and a dash of Himalayan salt and heat covered on medium-low for about 2 minutes.
LEMON RASPBERRY PANCAKES RECIPE WITH FRESH RASPBERRY …
From rachaelrayshow.com
Estimated Reading Time 4 mins
- For the Fresh Raspberry Sauce, combine the raspberries, sugar, 1 tablespoon water, and lemon juice in a saucepan
- Cook over medium heat, stirring, until the raspberries break down, the sugar dissolves, and the sauce is heated through, 5 to 7 minutes
LEMON RASPBERRY PANCAKES - PALEOMG
From paleomg.com
4.8/5 (64)Estimated Reading Time 4 mins
- In a saucepan over medium heat, add the first three ingredients: raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.
- Whisk together pancake ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.
- Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.
- Grease a large pan or pancake griddle and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the pancake.
CHOCOLATE CHIP PANCAKES WITH RASPBERRY SAUCE ... - RECIPES.NET
From recipes.net
Cuisine AmericanCategory PancakesServings 4Total Time 35 mins
- Make the syrup: Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
- Make the batter. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine. Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
- Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side. Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.
EASY RASPBERRY SAUCE ⋆ REAL HOUSEMOMS
From realhousemoms.com
Reviews 1Category BreakfastServings 4Estimated Reading Time 2 mins
YOGURT PANCAKES WITH FRESH RASPBERRY SAUCE | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory Brunch,BreakfastServings 4Total Time 25 mins
- To make raspberry sauce, combine raspberries, 1/4 cup of sugar, and the lemon juice in small saucepan and set over medium heat. Cook, stirring, until chunky sauce is formed, about 5 minutes. Transfer to serving bowl and set aside.
- To make pancakes, whisk together flour, remaining 2 tablespoons sugar, the baking powder, baking soda, and salt in large bowl. Whisk together yogurt, milk, egg, and 1 tablespoon of oil in small bowl until blended well. Add yogurt mixture to flour mixture, stirring just until combined.
- Coat large nonstick griddle or skillet with remaining 1/2 teaspoon oil. Set over medium heat. Pour 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, 2–3 minutes Turn and cook until golden brown, about 2 minutes longer. Transfer pancakes to plate and keep warm. Repeat with remaining batter, spraying griddle with nonstick spray between batches, making total of 12 pancakes. Serve with sauce.
LEMON POPPY SEED PANCAKES WITH RASPBERRY COULIS - BRITNEY ...
From britneybreaksbread.com
5/5 (3)Total Time 16 minsCategory BreakfastCalories 180 per serving
- In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk together. Add buttermilk, egg, vanilla extract, lemon extract, and oil. Fold together until batter is smooth.
- Pour 1 tbsp of oil onto a large skillet over low to medium low heat. Pour 1/2 cup of batter onto skillet. Cook for about 4-5 minutes until bubbles form and pop. Then flip and cook on the other side for 1-2 minutes. Repeat until all batter is gone.
- To make the raspberry coulis, combine raspberries, water, and sugar in a food processor. Strain with a sieve into a bowl and pour over pancakes.
PANCAKES WITH RASPBERRY SAUCE - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 3Estimated Reading Time 1 min
LEMON RICOTTA PANCAKES WITH RASPBERRY SAUCE | HUFFPOST LIFE
From huffpost.com
Estimated Reading Time 4 mins
LEMON RICOTTA PANCAKES WITH FRESH RASPBERRY SAUCE — THAMES ...
From thamesrivermelons.com
Email [email protected]Estimated Reading Time 4 mins
GRAIN FREE LEMON CHIA SEED PANCAKES WITH 2 INGREDIENT ...
From llbalanced.com
Servings 4Estimated Reading Time 4 mins
LEMON PANCAKES WITH RASPBERRY SAUCE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine Not SetCategory Breakfast
RASPBERRY COMPOTE (RASPBERRY SAUCE) - SUGAR SALT MAGIC
From sugarsaltmagic.com
5/5 (2)Total Time 15 minsCategory Accompnaniement, CondimentCalories 32 per serving
PANCAKES WITH LEMON SAUCE - MACPHIE
From macphie.com
Estimated Reading Time 2 mins
RASPBERRY PANCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (24)Total Time 20 minsCategory Breakfast, BrunchCalories 329 per serving
LEMON CREPES WITH RASPBERRY SAUCE - TASTY KITCHEN
From tastykitchen.com
5/5
LEMON RICOTTA PANCAKES WITH RASPBERRY MAPLE SAUCE
From readersdigest.ca
Category Cakes, DessertsEstimated Reading Time 50 secs
RASPBERRY SAUCE FOR PANCAKES - ALL INFORMATION ABOUT ...
From therecipes.info
LEMON PANCAKE SYRUP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LIGHTLY SMOKED SALMON FILLETS WITH POTATO PANCAKES ...
From reddit.com
LEMON PANCAKES RECIPE - NETMUMS
From netmums.com
RASPBERRY SAUCE FOR PANCAKES - TFRECIPES.COM
From tfrecipes.com
HAZELNUT PANCAKES WITH RASPBERRY SAUCE RECIPES
From tfrecipes.com
LEMON PUDDING CAKE WITH RASPBERRY SAUCE : COOKINGRECIPESDAILY
From reddit.com
LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE ...
From fooddiez.com
LEMON RICOTTA PANCAKES WITH RASPBERRY SAUCE
From tfrecipes.com
HOW TO MAKE LEMON RASPBERRY PANCAKES WITH FRESH RASPBERRY ...
From youtube.com
LEMON BLUEBERRY PANCAKES WITH RASPBERRY SAUCE - MENU ...
From yelp.ca
LEMON PANCAKES WITH RASPBERRY SAUCE RECIPES
From tfrecipes.com
HAZELNUT PANCAKES WITH RASPBERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
FINNISH PANCAKES WITH RASPBERRY SAUCE - FOOD NEWS
From foodnewsnews.com
LEMON PANCAKES WITH RASPBERRY SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
PANCAKES WITH RASPBERRY SAUCE - WORTHY RECIPE
From worthyrecipe.com
LEMON STRAWBERRY MOUSSE CAKE : COOKINGRECIPESDAILY
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love