RICOTTA PANCAKES RECIPES

THE BEST RICOTTA PANCAKES RECIPE | ALLRECIPES

The Best Ricotta Pancakes Recipe | Allrecipes image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 pancakes

Number Of Ingredients 8

Ingredients

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2 eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

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, CarbohydrateContent 7.8 g, CholesterolContent 38.4 mg, FatContent 3.9 g, FiberContent 0.2 g, ProteinContent 4.8 g, SaturatedFatContent 1.5 g, SodiumContent 98.5 mg, SugarContent 0.7 g

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

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