LEMON-RICOTTA PANCAKES | ALLRECIPES
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
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
BEST RICOTTA PANCAKES RECIPE - HOW TO MAKE LEMON RICOTTA ...
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 skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. 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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Reviews 4
Total Time 30 minutes
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- Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.
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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
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Breakfast, Brunch
Calories 449 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Breakfast, Brunch
Calories 449 calories per serving
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Total Time 30 minutes
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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.
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Reviews 5.0
Total Time 25 minutes
Calories 472.2 per serving
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Reviews 5.0
Total Time 25 minutes
Calories 472.2 per serving
- You can serve with jam, also.
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From bbcgoodfood.com
Reviews 5
Total Time 15 minutes
Cuisine English
From bbcgoodfood.com
Reviews 5
Total Time 15 minutes
Cuisine English
- Serve with warmed conserve and enjoy.
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From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 359 per serving
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Reviews 5
Total Time 20 minutes
Calories 359 per serving
- Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
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Jan 22, 2020 · Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite! They make an elegant alternative to your usual Saturday morning fare, and are a good excuse for adding ricotta to your shopping list. Most ricotta pancake recipes have you separate the eggs and whip the whites, folding them into the batter at the end.
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RICOTTA PANCAKES RECIPE | EPICURIOUS
Aug 20, 2004 · 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.
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