EASY RICOTTA PANCAKES RECIPES
ORANGE RICOTTA PANCAKES RECIPE: HOW TO MAKE IT
These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 pancakes.
Number Of Ingredients 13
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, FatContent 19g fat (11g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 654mg sodium, CarbohydrateContent 54g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 15g protein.
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.
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You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work.
But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
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Reviews 5
Total Time 1 hours
Cuisine italian
Calories 419 per serving
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Reviews 4
Total Time 15 minutes
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You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work.
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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From cooking.nytimes.com
Reviews 5
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Reviews 4.5
Total Time 24 minutes
Category side-dish
Reviews 4.5
Total Time 24 minutes
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- 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.
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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.
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Reviews 4
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