LEMON RICOTTA PANCAKES WITH RHUBARB SAUCE
A wonderful sounding recipe compliments of my hostess at Parliament Cottage Bed and Breakfast in Niagara-on-the-Lake in Canada. I'm looking forward to trying these!
Provided by ReeLani
Categories Breakfast
Time 40m
Yield 30 small pancakes
Number Of Ingredients 13
Steps:
- Combine flour, sugar, baking powder and salt.
- In another bowl whisk together cheese, eggs, milk, lemon zest and lemon juice.
- Stir wet ingredients into dry ingredients (don't overmix).
- Melt butter in a skillet over medium-low heat.
- Drop batter 2 tbs at a time onto the skillet.
- Cook approximately 1 minute per side.
- Rhubarb Sauce: Place rhubarb, brown sugar and water in a sauce pan.
- Bring to a boil.
- Cover and reduce heat an simmer 10 minutes.
Nutrition Facts : Calories 61.7, Fat 2.7, SaturatedFat 1.5, Cholesterol 28.5, Sodium 75.6, Carbohydrate 7.2, Fiber 0.3, Sugar 3, Protein 2.3
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
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.
LEMON RICOTTA PANCAKES
LEMON PANCAKES...HOW DELIGHTFUL AND TO TOP IT OFF WITH A RHUBARB SAUCE, EVEN YUMMIER!!
Provided by Kimi Gaines
Categories Pancakes
Time 20m
Number Of Ingredients 11
Steps:
- 1. FOR RHUBARB SAUCE, COMBINE THE RHUBARB, WATER AND BROWN SUGAR IN A SMALL SAUCE PAN. BRING TO A BOIL. REDUCE HEAT; COVER FOR 10 MINUTES OR UNTIL TENDER.
- 2. IN A SMALL BOWL, COMBINE THE FLOUR, SUGAR, BAKING POWDER AND SALT. IN ANOTHER BOWL COMBINE THE RICOTTA CHEESE, MILK, LEMON JUICE AND LEMON PEEL. STIR INTO DRY INGREDIENTS JUST UNTIL COMBINED.
- 3. DROP BATTER BY 2TBSP ONTO GREASED HOT GRIDDLE. COOK OVER MEDIUM HEAT FOR 1-2 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. SERVE WITH RHUBARB SAUCE.
LEMON RICOTTA PANCAKES
I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch.- Marilyn Rodriguez, Spark, Nevada
Provided by Taste of Home
Time 30m
Yield 12 pancakes (1-1/3 cups sauce).
Number Of Ingredients 11
Steps:
- For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and zest. Stir into dry ingredients just until combined. , Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce.
Nutrition Facts : Calories 329 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 498mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.
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