RICOTTA PANCAKES
Ricotta Pancakes are incredibly soft, creamy, smooth and fluffy pancakes that almost melt in your mouth.
Provided by lyuba
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Whisk together ricotta cheese, sour cream, buttermilk, egg yolks, vanilla extract, and sugar until combined.
- Vigorously whisk egg whites until soft peaks form (soft peaks, not hard peaks). (You can do it by hand or use a hand blender with a whisk attachment.)
- Whisk in flour, baking powder, and baking soda.
- Fold in egg whites and lemon zest until completely incorporated.
- Preheat a cooking pan or a pancake griddle first, before starting to cook the pancakes. Preheat it over medium heat and then lower it a little bit before adding the batter.
- Grease the pan (or the griddle) with some cooking oil. Use a 1/3 cup measuring cup or an ice cream scoop to scoop batter and add it to the pan. (You can make them smaller if you wish.)
- Let the pancakes cook without touching them until you see bubbles appear on the top (3-4 minutes). Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip. Let them finish cooking until cooked through and golden on the bottom as well (another 2-3 minutes).(It will take 5-7 minutes for each ricotta pancake to cook.)
- Serve them with berries, powdered sugar, butter, whipped cream, maple syrup, blueberry syrup, or any other syrup or topping you love!
Nutrition Facts : Calories 370 kcal, Carbohydrate 41 g, Protein 17 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 163 mg, Sodium 317 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
LEMON, RICOTTA AND SOUR CREAM PANCAKES
These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont - or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.
Provided by Millereg
Categories Breakfast
Time 29m
Yield 10-12 pancakes, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
- Sift flour and baking powder on top and blend completely.
- In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter the batter should be just thin enough to pour- if too thick, add more milk.
- Pour by ¼ cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.
Nutrition Facts : Calories 499.8, Fat 27.3, SaturatedFat 15, Cholesterol 347.7, Sodium 501.4, Carbohydrate 38.9, Fiber 0.7, Sugar 8.2, Protein 23.3
LEMON, RICOTTA AND SOUR CREAM PANCAKES (LIGHT VERSION)
Requested by MarraMamba in the "Lighten up your favorite comfort food" challenge. Original recipe: Recipe#23004. These are delicious pancakes that are very fluffy and delicate, with a mild lemon flavor. Each serving contains 6.5 grams of fat, 2.8 grams of saturated fat, and 95 mg cholesterol (calculated from ingredient labels).
Provided by Maito
Categories Breakfast
Time 35m
Yield 25 pancakes, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mix ricotta, sour cream, regular tub margarine, vanilla, buttermilk, sugar, cinnamon, salt, lemon zest, and one whole egg until incorporated.
- In a mixer fitted with a whip attachment, beat four egg whites to stiff peaks.
- Sift flour and baking powder into the bowl of ricotta and other wet ingredients, and stir until barely combined.
- In several batches, gently fold egg whites into the batter (do not re-stir the batter again after this, or it will deflate).
- Ladle approximately ¼ cup of batter for each pancake onto prepared griddle. Cook until bottom is golden brown and bubbles start to form. Flip and cook second side until done.
- We love these topped with lemon curd, but you could also try them with maple syrup.
Nutrition Facts : Calories 385.6, Fat 12.4, SaturatedFat 6, Cholesterol 92.4, Sodium 548.3, Carbohydrate 43.9, Fiber 0.8, Sugar 10.2, Protein 22.4
LIGHT, FLUFFY AND RICH PANCAKES
Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.
Provided by Mark Bittman
Categories breakfast, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
- Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
- 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.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams
SOUR CREAM PANCAKES
Make and share this Sour Cream Pancakes recipe from Food.com.
Provided by MnMs Mom
Categories Breakfast
Time 31m
Yield 14-16 serving(s)
Number Of Ingredients 12
Steps:
- Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
- In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
- In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
- Pour into flour mixture and stir just until mixed.
- Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
- Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
- Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Nutrition Facts : Calories 153.4, Fat 6.7, SaturatedFat 3.8, Cholesterol 43.1, Sodium 211.8, Carbohydrate 19.2, Fiber 0.5, Sugar 4.2, Protein 4
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
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