LEMON-RICOTTA PANCAKES
If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 31m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
- Let batter sit at room temperature about 15 minutes.
- Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g
LEMON RICOTTA PANCAKES RECIPE BY TASTY
Here's what you need: pancake, ricotta cheese, egg yolk, milk, vanilla extract, lemon zest, flour, baking powder, blueberry compote, blueberry, sugar, water, lemon juice, egg whites, sugar
Provided by Hector Gomez
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
- Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
- Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
- Cook for 2-3 minutes on each side or until golden brown on the edges.
- In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
- Serve hot compote over stack of pancakes and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 928 calories, Carbohydrate 175 grams, Fat 13 grams, Fiber 6 grams, Protein 26 grams, Sugar 64 grams
LEMON RICOTTA PANCAKES WITH SWEET CREME FRAICHE
This is one of my favorite recipes from a B&B (Fairholme Manor) my husband and I stayed in in Victoria, BC. I eat the pancakes with creme fraiche alone, but many enjoy it with the addition of maple syrup. Enjoy the creme fraiche as a substitute to whipped cream on just about anything.
Provided by princessgertie
Categories Breakfast and Brunch Pancake Recipes
Time P1DT6h25m
Yield 12
Number Of Ingredients 11
Steps:
- Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using.
- Sift flour, baking powder, and salt together in a bowl.
- Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter.
- Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 21 g, Cholesterol 133.6 mg, Fat 17.3 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 189.3 mg, Sugar 11.7 g
LEMON RICOTTA PANCAKES WITH FIGS
Steps:
- In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
- Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
LEMON, RICOTTA AND SOUR CREAM PANCAKES (LIGHT VERSION)
Requested by MarraMamba in the "Lighten up your favorite comfort food" challenge. Original recipe: Recipe#23004. These are delicious pancakes that are very fluffy and delicate, with a mild lemon flavor. Each serving contains 6.5 grams of fat, 2.8 grams of saturated fat, and 95 mg cholesterol (calculated from ingredient labels).
Provided by Maito
Categories Breakfast
Time 35m
Yield 25 pancakes, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mix ricotta, sour cream, regular tub margarine, vanilla, buttermilk, sugar, cinnamon, salt, lemon zest, and one whole egg until incorporated.
- In a mixer fitted with a whip attachment, beat four egg whites to stiff peaks.
- Sift flour and baking powder into the bowl of ricotta and other wet ingredients, and stir until barely combined.
- In several batches, gently fold egg whites into the batter (do not re-stir the batter again after this, or it will deflate).
- Ladle approximately ¼ cup of batter for each pancake onto prepared griddle. Cook until bottom is golden brown and bubbles start to form. Flip and cook second side until done.
- We love these topped with lemon curd, but you could also try them with maple syrup.
Nutrition Facts : Calories 385.6, Fat 12.4, SaturatedFat 6, Cholesterol 92.4, Sodium 548.3, Carbohydrate 43.9, Fiber 0.8, Sugar 10.2, Protein 22.4
LEMON, RICOTTA AND SOUR CREAM PANCAKES
These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont - or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.
Provided by Millereg
Categories Breakfast
Time 29m
Yield 10-12 pancakes, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
- Sift flour and baking powder on top and blend completely.
- In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter the batter should be just thin enough to pour- if too thick, add more milk.
- Pour by ¼ cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.
Nutrition Facts : Calories 499.8, Fat 27.3, SaturatedFat 15, Cholesterol 347.7, Sodium 501.4, Carbohydrate 38.9, Fiber 0.7, Sugar 8.2, Protein 23.3
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