EASY LEMON RICOTTA PANCAKES RECIPES
LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE RECIPE ...
These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.
Provided by hopefuleesoon
Categories Pancakes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
- Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
- Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
- Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.
Nutrition Facts : Calories 290.9 calories, CarbohydrateContent 57.7 g, CholesterolContent 85.1 mg, FatContent 3.9 g, FiberContent 3.1 g, ProteinContent 7.7 g, SaturatedFatContent 1.4 g, SodiumContent 560.2 mg, SugarContent 27.7 g
BEST RICOTTA PANCAKES RECIPE - HOW TO MAKE LEMON ... - DELISH
Perfectly tart with a hint of sweetness, these are the absolute-best lemon ricotta pancakes. Compared to traditional buttermilk pancakes, they're a bit fluffier in texture. But we promise they're just as easy.
Provided by Makinze Gore
Categories nut-free vegetarian 30-minute meals brunch Sunday lunch breakfast brunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together milk and ricotta, then add eggs, one at a time. Stir in vanilla, lemon juice, and zest.
- Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
- Melt butter in a large nonstick pan over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into pan. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes. Flip and cook other side until golden, another 3 minutes.
- Repeat with remaining batter.
- Serve with maple syrup and powdered sugar.
More about "easy lemon ricotta pancakes recipes"
LEMON RICOTTA PANCAKES RECIPE - BETTYCROCKER.COM
If you’re looking for a morning pick-me-up that will make your family feel special, look no further than these dressed-up Lemon Ricotta Pancakes. A little bit of ricotta cheese, some sweet vanilla and a touch of grated lemon peel take your typical pancake recipe up a few notches. The ricotta cheese works to create an extra fluffy texture in each pancake, while the vanilla and grated lemon peel provide a sweet and tangy flavor in every bite. Serve with some fresh-fruit toppings and maple syrup for a memorable breakfast treat that the whole family will love.
From bettycrocker.com
Reviews 4.5
Total Time 30 minutes
Calories 570 per serving
From bettycrocker.com
Reviews 4.5
Total Time 30 minutes
Calories 570 per serving
- Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.
See details
RECIPE: FLUFFY RICOTTA PANCAKES - KITCHN
From thekitchn.com
Reviews 4.5
Total Time 0S
Category Main dish, Breakfast, Pancake
Calories 214 cal per serving
Reviews 4.5
Total Time 0S
Category Main dish, Breakfast, Pancake
Calories 214 cal per serving
- Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.
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QUICK RAGù WITH RICOTTA AND LEMON RECIPE - NYT COOKING
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey — though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
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ONE-POT PASTA WITH RICOTTA AND LEMON RECIPE - NYT COOKING
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
- Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
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RECIPE: FLUFFY RICOTTA PANCAKES - KITCHN
From thekitchn.com
Reviews 4.5
Total Time 0S
Category Main dish, Breakfast, Pancake
Calories 214 cal per serving
Reviews 4.5
Total Time 0S
Category Main dish, Breakfast, Pancake
Calories 214 cal per serving
- Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.
See details
QUICK RAGù WITH RICOTTA AND LEMON RECIPE - NYT COOKING
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey — though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
See details
ONE-POT PASTA WITH RICOTTA AND LEMON RECIPE - NYT COOKING
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
- Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
See details
LEMON RICOTTA COOKIES WITH LEMON GLAZE RECIPE | GIADA D…
With over 1,200 reviews, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift or anytime treat. These classic Italian ricotta cookies are light and airy and topped with a delicious lemon glaze -- make a double batch, because they're going to go quickly.
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 50 minutes
Category dessert
Cuisine italian
Calories 113 calorie per serving
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 50 minutes
Category dessert
Cuisine italian
Calories 113 calorie per serving
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
See details
ONE-POT PASTA WITH RICOTTA AND LEMON RECIPE - NYT COOKING
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine italian
- Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
See details
LEMON RICOTTA COOKIES WITH LEMON GLAZE RECIPE | GIADA D…
With over 1,200 reviews, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift or anytime treat. These classic Italian ricotta cookies are light and airy and topped with a delicious lemon glaze -- make a double batch, because they're going to go quickly.
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 50 minutes
Category dessert
Cuisine italian
Calories 113 calorie per serving
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 50 minutes
Category dessert
Cuisine italian
Calories 113 calorie per serving
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
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