ORANGE RICOTTA PANCAKES
Steps:
- In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., 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. If desired, serve with syrup and confectioners' sugar.
Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.
ORANGE PANCAKES WITH FAGE TOTALANDREG; GREEK YOGURT
Make your weekend brunch extra special.
Provided by Food Network
Time 25m
Number Of Ingredients 10
Steps:
- Combine the flour, sugar, baking soda and baking powder. Stir in egg, orange juice and 300g FAGE Total® Greek Yogurt. Leave to rest 5 minutes. Heat a large non-stick fry pan with a little oil in it, and then wipe it out with a kitchen paper. BE CAREFUL - IT'S HOT! Using a small ladle, pour 1 ladle of the mixture into the pan, twisting it around to make a pancake shape. When large bubbles form on top of the pancake, flip it over to brown the other side. When golden brown on both sides, remove from pan, keep warm and repeat this process a further 7 times, until you have 8 golden pancakes. To serve, place 1 pancake on a plate with 4-5 orange segments and a large spoonful of FAGE Total® 0% Greek Yogurt. Place another pancake on top and drizzle with maple syrup.
ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE
Provided by Bobby Flay
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
- Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
- Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
- Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
- Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.;
RICOTTA PANCAKES
Make and share this Ricotta Pancakes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270.5, Fat 9.9, SaturatedFat 5.8, Cholesterol 79.7, Sodium 525.4, Carbohydrate 30.6, Fiber 0.9, Sugar 4.7, Protein 14.2
ORANGE RICOTTA PANCAKES
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
- Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.
ORANGE RICOTTA PANCAKES
Provided by Ron Silver
Categories Cheese Dairy Breakfast Brunch Mother's Day Ricotta Orange Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 pancakes
Number Of Ingredients 7
Steps:
- 1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
- 2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
- 3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
- 4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
- 5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
- 6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.
HEAVENLY RICOTTA PANCAKES
i found this recipe on the Precious brand ricotta cheese container in 1975 and have been making them ever since! our friend, Patrick, calls them "heavenly". these are such light, fluffy pancakes that it's hard to stop eating them! i double or triple the recipe for my family of 6.
Provided by patticakes
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 472.2, Fat 25.2, SaturatedFat 13.7, Cholesterol 348.4, Sodium 501.6, Carbohydrate 32.2, Fiber 0.8, Sugar 0.7, Protein 28.1
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