Donna Hay Ricotta Pancakes Recipes

THE BEST RICOTTA PANCAKES

The Best Ricotta Pancakes 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

Time 25m

Yield 12

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, 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

DONNA HAY'S BANANA, RICOTTA AND PECAN MUFFINS

Donna Hay's Banana, Ricotta and Pecan Muffins image

From the NZ Herald website. They sound nice and I can't wait to try them. "Studded with nuts, oats, berries and dates, and drizzled with a little maple or agave syrup, these wholesome muffins make for a delicious breakfast on the run or a nourishing morning snack. Enjoy them fresh from the oven with a cup of tea, bake a batch on the weekend in readiness for the week's school lunchboxes or whip them up the night before a busy day." The recipe says it makes 6 muffins, but I would suggest making 12 smaller ones and probably not cooking them for quite so long. Check them after 25 minutes for doneness and if necessary cook a little longer.

Provided by Kiwi Kathy

Categories Quick Breads

Time 45m

Yield 6 large muffins, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups plain flour
2 teaspoons baking powder
1 cup raw sugar
1 cup pecans, roughly chopped
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla extract
1/3 cup vegetable oil
3 medium bananas, roughly mashed
1 cup ricotta cheese
agave syrup or maple syrup, to serve

Steps:

Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x ¾ cup capacity tins lined with muffin cases.
Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.

Nutrition Facts : Calories 673.8, Fat 32.9, SaturatedFat 6.8, Cholesterol 83.7, Sodium 202.4, Carbohydrate 84, Fiber 4.4, Sugar 42.6, Protein 14

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