Sunshine Ricotta Pancakes With Strawberries Recipes

MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS

Steps:

• Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
• After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
• Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
• Preheat a griddle.
• In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
• Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
• Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
• What a flapjack!

SUNSHINE RICOTTA PANCAKES WITH STRAWBERRIES

Steps:

• In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
• In a medium bowl whisk together ricotta cheese, whole egg, egg whites, vanilla, lemon juice, zest and oil. Whisk until well combined.
• Gently fold the ricotta mixture into the dry ingredients.
• Do not over mix. Batter will be thick.
• Heat griddle, spray with a non stick cooking spray.
• Spoon approximately a 1/3 cup batter onto the hot griddle. Cook until browned and beginning to set, approximately 2 minutes. Flip pancakes, cook on the other side. Repeat, until batter is gone
• Top with a small pat of butter, sliced strawberries and just a little maple syrup
• ** These sunshine pancakes are puffy & light & have a wonderful refreshing taste of lemon. The addition of the fresh berries and just a drizzle of maple syrup makes these pancakes our all time favorite. I hope you enjoy them too

RICOTTA BREAKFAST PANCAKES

Steps:

• Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

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.