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 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 HOTCAKES WITH VANILLA-ROASTED BLOOD ORANGE
Make these thick, fluffy pancakes with creamy ricotta for a grown-up brunch or dessert. They work well with roasted blood oranges, or drizzle with honey
Provided by Esther Clark
Categories Brunch, Dessert
Time 40m
Yield Serves 2-4 (2 for brunch or 4 as a dessert)
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. First, prepare the oranges. Put the slices in a baking dish with the sugar, vanilla and butter. Roast for 15 mins, then remove from the oven and reduce the heat to 150C/130C fan/gas 2.
- Separate the egg whites and yolks into two bowls. Mix the ricotta and milk into the bowl with the yolks, then stir in the flour and sugar. Whisk the egg whites with a pinch of salt until fluffy and aerated, then fold a spoonful into the ricotta and egg yolk mixture until loosened, then fold in the rest, being careful not to knock out the air.
- Heat a little butter in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 mins on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter. Serve the warm hotcakes with the blood oranges, along with their syrup, and some crème fraîche on the side if you like.
Nutrition Facts : Calories 478 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
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4.7/5 (23)
- Cut the Crunchie bar into chunks and then use a sharp knife to slice off the outer layer of chocolate (you only want the middle honeycomb part). Place the honeycomb into a sandwich bag and bash with a rolling pin so that it's the texture of coarse breadcrumbs. Pour into a bowl along with the butter and honey. Cream together until well mixed then form into a log and wrap in clingfilm (or form individual scoops using a small, mechanical ice cream scoop). Chill until needed.
- In a large jug, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add the ricotta to the jug and mix just a little (seriously like 3 stirs; you want tasty ricotta lumps). In a large bowl, whisk the egg whites until stiff. Pour the contents of the jug into the large bowl and fold in using a rubber spatula. There should be some lumps of ricotta throughout.
- Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.
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- Place egg whites in a separate bowl and beat until stiff peaks form. ** This step is what makes the hotcakes super fluffy and tender, so take your time to get the egg whites to the right consistency.**
- Fold in the egg whites into the batter in two batches, using a large wooden spoon. Batter will be super airy and light. **You want to be gentle and not to overmix.**
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