RICOTTA PANCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 4 servings (16 pancakes)
Number Of Ingredients 8
Steps:
- Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
- Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
- Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES
These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
- In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
- Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.
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
THE BEST RICOTTA PANCAKES
This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Provided by WestCoastMom
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g
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
RICOTTA PANCAKES
Make and share this Ricotta Pancakes recipe from Food.com.
Provided by Miss Erin C.
Categories Breakfast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Set the griddle or a large skillet over high heat.
- Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
- When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
- Drop the batter by spoonfuls, large or small onto the griddle.
- Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
- Cook briefly on the other side and serve immediately.
- Butter and Vermont Sugar-Free syrup are great accompaniments.
Nutrition Facts : Calories 367.8, Fat 22.8, SaturatedFat 12.2, Cholesterol 337.4, Sodium 367.2, Carbohydrate 12.9, Fiber 1.3, Sugar 1.6, Protein 27.1
RICOTTA PANCAKES
Categories Cake Mixer Cheese Dairy Breakfast Brunch Kid-Friendly Ricotta Summer Sour Cream Bon Appétit Small Plates
Yield Makes about 40 small pancakes
Number Of Ingredients 10
Steps:
- Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.
More about "the best ricotta pancakes recipes"
BEST RICOTTA PANCAKES RECIPE - HOW TO MAKE LEMON …
From delish.com
3.6/5 (5)Total Time 30 mins
- Stir in vanilla, lemon juice, and zest. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
BEST EVER RICOTTA PANCAKES (QUICK AND EASY) - SWEETEST …
From sweetestmenu.com
5/5 (1)Total Time 30 minsCategory BreakfastCalories 253 per serving
- In a separate mixing bowl, add eggs, milk, ricotta and vanilla. Whisk for 30 seconds to break up the egg yolks and combine the wet ingredients.
- Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.
- Place a medium-sized frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tablespoons of pancake batter to the middle of the pan.
LEMON RICOTTA PANCAKES - COOKING CLASSY
From cookingclassy.com
RICOTTA PANCAKES | RECIPETIN EATS
From recipetineats.com
THE FLUFFIEST RICOTTA PANCAKES - NEIGHBORFOOD
From neighborfoodblog.com
HELP FOR THE HOME COOK: CHEF CRAIG HARDING’S FLUFFY RICOTTA …
From torontolife.com
SIX OF THE BEST PANCAKE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
LEMON RICOTTA PANCAKES | KITCHN
From thekitchn.com
RECIPE: FLUFFY RICOTTA PANCAKES | KITCHN
From thekitchn.com
BEST RICOTTA PANCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.6/5 (5)Category Breakfast,Brunch,Cheese,Dessert,EasyServings 4Total Time 40 mins
LEMON RICOTTA PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST RICOTTA PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON RICOTTA PANCAKES (DELICIOUSLY MOIST & FLUFFY ... - FOOLPROOF …
From foolproofliving.com
LEMON RICOTTA PANCAKES | FOODTALK
From foodtalkdaily.com
BEST RICOTTA PANCAKES RECIPE - HOW TO MAKE LEMON RICOTTA …
From delish.com
LEMON-RICOTTA PANCAKES WITH CARAMELIZED APPLES - FOOD & WINE
From foodandwine.com
YOU’LL NEVER GUESS THE SECRET INGREDIENT IN THESE PILLOWY LIGHT …
From brit.co
FLUFFY LEMON RICOTTA PANCAKES (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST LEMON RICOTTA PANCAKES - TODAY'S MAMA
From todaysmama.com
LEMON RICOTTA PANCAKES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HEALTHY LEMON RICOTTA PANCAKES - OATS BAKER
From oatsbaker.com
THE BEST RICOTTA PANCAKES
From pinterest.com
BEST RICOTTA PANCAKES - HOW TO MAKE RICOTTA PANCAKES
From countryliving.com
RICOTTA PANCAKES RECIPE - FLUFFY AND MOIST! • PANCAKE RECIPES
From pancakerecipes.com
HOW TO MAKE LEMON RICOTTA PANCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
RICOTTA PANCAKES - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
LEMON RICOTTA PANCAKES - GIMME DELICIOUS FOOD
From gimmedelicious.com
RICOTTA PANCAKES; FOOD. - FREE ONLINE LIBRARY
From thefreelibrary.com
THE BEST LEMON RICOTTA PANCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST LEMON RICOTTA PANCAKES - TODAY'S MAMA
From todaysmama.com
THE BEST RICOTTA PANCAKE RECIPE FOR AN EASY & DELICIOUS WEEKEND …
From jojotastic.com
MOIST AND FLUFFY RICOTTA PANCAKES • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
THE BEST RICOTTA PANCAKES IN LA: BRUNCH AT ODYS - GIRLS ON FOOD
From girlsonfood.net
BEST RICOTTA LEMON PANCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST RICOTTA PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST RICOTTA PANCAKES RECIPE - CRUMBLES OF HEALTH
From crumblesofhealth.com
RICOTTA PANCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
FLUFFY RICOTTA PANCAKES - JUST SO TASTY
From justsotasty.com
SWEET CREAM RICOTTA PANCAKES – MODERN HONEY
From modernhoney.com
RICOTTA PANCAKES RECIPE - YOU'LL LOVE HOW EASY THEY ARE! - LET THE ...
From letthebakingbegin.com
You'll also love