RICOTTA PANCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 4 servings (16 pancakes)
Number Of Ingredients 8
Steps:
- Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
- Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
- Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
RICOTTA CHEESE PANCAKES
Yummy pancakes with the unexpected addition of ricotta cheese!
Provided by TRROUBLE07
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
- Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 13.7 g, Cholesterol 0.3 mg, Fat 1.2 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 235.9 mg, Sugar 3.1 g
THE BEST RICOTTA PANCAKES
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
Time 25m
Yield 12
Number Of Ingredients 8
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, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g
RICOTTA CHEESE PANCAKES
Make and share this Ricotta Cheese Pancakes recipe from Food.com.
Provided by Steve_G
Categories Breakfast
Time 30m
Yield 12 three inch Pancakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites to stiff peak stage.
- Beat together ricotta, egg yolks, sugar, flour and vanilla in mixing bowl.
- Heat greased griddle or skillet over medium heat.
- Griddle is ready when a few drops of water bubble.
- Gently fold in beaten egg whites into ricotta mixture.
- For each pancake, pour 1/4 cup batter onto hot griddle.
- Cook pancakes until puffed, bubbly and dry around edges.
- Turn and cook other sides until golden brown.
- Serve with fresh berries.
Nutrition Facts : Calories 415.1, Fat 23.5, SaturatedFat 12.5, Cholesterol 380, Sodium 208.6, Carbohydrate 25.5, Fiber 0.3, Sugar 13.5, Protein 24.4
RICOTTA CHEESE PANCAKES
Make and share this Ricotta Cheese Pancakes recipe from Food.com.
Provided by trrouble07
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine first five ingredients and mix well.
- Fold in blueberries.
- Cook over medium high heat as you would with normal pancakes.
Nutrition Facts : Calories 120.2, Fat 0.4, SaturatedFat 0.1, Sodium 364.1, Carbohydrate 27.3, Fiber 2, Sugar 5.8, Protein 2.9
RICOTTA CHEESE PANCAKES
It is thinner than a traditional pancake, sort of like a cross between a crepe and a pancake but there is no flour in it at all. And the cinnamon and vanilla make it a really sweet treat.
Provided by Karrie Massotti
Categories Breakfast
Time 7m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix making sure to get it all blended really well and then cook in pan on stove just like you would a pancake.
- You can even top with sugar free syrup or roll up like a crepe with sweetened cream cheese.
Nutrition Facts : Calories 70.5, Fat 4.4, SaturatedFat 2, Cholesterol 113.3, Sodium 47.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.9, Protein 4.8
LEMON-RICOTTA PANCAKES
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 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 31m
Yield 2
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, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g
RICOTTA BREAKFAST PANCAKES
These are quick and easy using a pancake mix as a base or the dry ingredients from your favorite pancake recipe. They are a nice change from traditional pancakes and a great way to use up leftover ricotta cheese. Serve with maple or fruit syrup.
Provided by BARBARALB
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 10
Number Of Ingredients 3
Steps:
- Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls 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.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 28.8 g, Cholesterol 1.3 mg, Fat 0.7 g, Protein 5.1 g, Sodium 511.1 mg, Sugar 3.2 g
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RECIPE: FLUFFY RICOTTA PANCAKES | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
- Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
- Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
- Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
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