Sweet Zucchini Ricotta Pancakes Wraisins Walnuts Food

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI RICOTTA PANCAKES

Steps:

• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• Add in the egg, milk, and butter; whisk until combined and smooth.
• Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.
• Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.
• Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)
• Serve hot with a slab of butter and a drizzle of honey. Too good!

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.

ZUCCHINI WALNUT PANCAKES

Steps:

• Combine the dry ingredients: In a large bowl, add the flour, sugar, baking powder, cinnamon, and salt. Whisk to combine.
• Combine the wet ingredients: In a medium bowl, whisk the buttermilk, olive oil, egg, vanilla, and lemon zest until combined well.
• Make the batter: Add the wet ingredients to the flour mixture along with the shredded zucchini and chopped walnuts. Using a spatula, fold the batter until the ingredients are just combined and there are no large pockets of dry flour. Do not overmix. Some small dry lumps are okay.
• Cook the pancakes: Heat a large non-stick or well-seasoned cast iron skillet over medium heat. If using an electric griddle, heat griddle to 325°F. I don't grease the skillet, but you can use a little vegetable oil if the skillet isn't reliably non-stick. Using a 1/2 cup measuring cup, scoop the batter onto the skillet, cooking one or two pancakes at a time or as many as will fit without overlapping. The pancakes are ready to flip when the edges look matte, bubbles form on the surface, and the bottom is golden brown, about 4 minutes. Flip and continue to cook until the second side is a light golden brown, about 3 minutes.
• Serve the pancakes: Serve the pancakes immediately with maple syrup and butter.

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

SWEET ZUCCHINI-RICOTTA PANCAKES W/RAISINS & WALNUTS

Steps:

• 1. Sprinkle zucchini with salt, stir to combine, and let stand 30 minutes. Squeeze moisture out of zucchini with hands, removing as much liquid as possible. Transfer to small bowl. 2. Whisk eggs until frothy in separate bowl. Whisk in ricotta and sugar. Stir in flour, cinnamon, and baking powder. Fold in raisins, walnuts, and zucchini. 3. Add butter or oil to large nonstick skillet over medium heat. Drop 2 heaping Tbs. batter onto skillet for each pancake. Spread into 3-inch pancakes, and cook 2 to 3 minutes, or until bottom is lightly brown. Flip pancakes, and flatten slightly with spatula. Cook 1 to 2 minutes more, or until golden and firm. Repeat with remaining batter. Serve hot.