Best Four Seasons Lemon Ricotta Poppy Seed Pancakes Recipes
FOUR SEASONS' LEMON-RICOTTA POPPY SEED PANCAKES
This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of Joan Nathan's "The New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 16 pancakes
Number Of Ingredients 13
Steps:
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
- In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
- Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
- Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
FOUR SEASONS' LEMON RICOTTA POPPY SEED PANCAKES
These are super fluffy, super yummy pancakes. Courtesy of the Martha Stewart Show. I actually secretly (or maybe not so secretly) despise Martha for being so insanely perfect, but hey, I can't deny that she found an awesome pancake recipe. You can prepare up to and including step 4 the evening before if that makes your morning go easier. It does mine.
Provided by berry271
Categories Breakfast
Time 45m
Yield 6-8 large pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter.
- Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
- In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
- Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
- Using an electric mixer beat egg whites until they form stiff peaks.
- Gently fold the egg whites into the pancake batter.
- Oil a skillet and heat over medium high.
- Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
- Serve with powdered sugar or strawberry syrup.
Nutrition Facts : Calories 482.5, Fat 31.1, SaturatedFat 17.3, Cholesterol 356.6, Sodium 667.5, Carbohydrate 28.5, Fiber 0.7, Sugar 13.2, Protein 21.7
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