Heavenly Ricotta Pancakes Recipes

RICOTTA PANCAKES

Steps:

• In a bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
• In another bowl, whisk the ricotta, milk, vanilla or lemon, and 2 egg yolks until most of the ricotta is smooth and not clumpy.
• In another bowl, quickly whisk the egg whites. They don't have to be beaten into peaks, they just need to be thinned out a bit so they're easier to incorporate.
• Add the ricotta mixture to the flour mixture and stir gently until mostly combined. It's actually good if the batter remains a little lumpy. Gently incorporate the egg whites. Allow the mixture to sit while you preheat a skillet.
• Heat a skillet over medium heat. It's ready when a drop of water sizzles on the surface. Add a dab of butter or oil to the pan (I prefer butter). Place 1/4 cup dollops of batter onto the hot skillet. Cook until bubbles appear on the surface. Flip and continue to cook until heated throughout. Repeat with remaining batter.
• To keep cooked pancakes warm, place them on a cookie cooling rack in an oven set to the lowest temperature it will go.
• Serve warm with berries, bananas, and real maple syrup. (Or whatever toppings suit your fancy).

RICOTTA PANCAKES

Steps:

• In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly to combine.
• In a separate mixing bowl, add eggs, milk, ricotta and vanilla. Whisk for 30 seconds to break up the egg yolks and combine the wet ingredients.
• Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.
• Place a medium-sized frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tablespoons of pancake batter to the middle of the pan.
• Fry pancake until golden. Flip and cook on the other side until lightly golden. Repeat with the remaining pancake batter, smearing the pan with butter after every pancake. Serve warm with fresh blueberries and maple syrup.

THE BEST RICOTTA PANCAKES

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.

HEAVENLY RICOTTA PANCAKES

Steps:

• Separate eggs and whip whites til soft peaks.
• Set whites aside.
• Mix all other ingredients together thoroughly.
• Gently fold in whites.
• Put 1/4 cup or so on medium hot greased griddle.
• Flatten somewhat with spoon.
• Cook until lightly golden brown and turn once.
• Serve with warm melted butter and sprinkle with confectioners' sugar.
• You can serve with jam, also.

RICOTTA PANCAKES

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 PANCAKES

Steps:

• Set the griddle or a large skillet over high heat.
• Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
• When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
• Drop the batter by spoonfuls, large or small onto the griddle.
• Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
• Cook briefly on the other side and serve immediately.
• Butter and Vermont Sugar-Free syrup are great accompaniments.

CRANBERRY RICOTTA PANCAKES

Steps:

• Place the egg whites in a small bowl and set aside.
• In a large mixing bowl, stir together all remaining ingredients (except egg whites); combine well.
• Beat the reserved egg whites until stiff; fold into the batter.
• Cook on buttered/greased griddle or pan until golden on each side.