LEMON RICOTTA PANCAKE RECIPES

LEMON-RICOTTA PANCAKES | ALLRECIPES

Lemon-Ricotta Pancakes | Allrecipes image

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 Breakfast and Brunch Pancake Recipes

Total Time 31 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
? teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

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, CarbohydrateContent 62.8 g, CholesterolContent 141.2 mg, FatContent 26 g, FiberContent 2.2 g, ProteinContent 16.8 g, SaturatedFatContent 12.1 g, SodiumContent 1399.4 mg, SugarContent 7.1 g

LEMON RICOTTA PANCAKES RECIPE BY TASTY

Lemon Ricotta Pancakes Recipe by Tasty image

Here's what you need: pancake, ricotta cheese, egg yolk, milk, vanilla extract, lemon zest, flour, baking powder, blueberry compote, blueberry, sugar, water, lemon juice, egg whites, sugar

Provided by Hector Gomez

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 pancake
1 cup ricotta cheese
1 egg yolk
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons lemon zest
1 cup flour
1 ½ teaspoons baking powder
1 ½ cups blueberry compote
2 cups blueberry
½ cup sugar
½ cup water
1 tablespoon lemon juice
2 egg whites
2 tablespoons sugar

Steps:

In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
Cook for 2-3 minutes on each side or until golden brown on the edges.
In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
Serve hot compote over stack of pancakes and dust with powdered sugar.
Enjoy!

Nutrition Facts : Calories 928 calories, CarbohydrateContent 175 grams, FatContent 13 grams, FiberContent 6 grams, ProteinContent 26 grams, SugarContent 64 grams

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