Best Ricotta Pancakes With Blueberry Sauce Recipes

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RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Ricotta Pancakes with Blueberry Sauce image

This recipe is easily doubled or tripled.

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 12

1 cup fresh or thawed frozen blueberries
1 tablespoon plus 2 teaspoons sugar
1/4 teaspoon grated lemon zest
Pinch of ground cinnamon
2 large eggs, separated
2/3 cup nonfat or part-skim ricotta
1/4 cup low-fat milk
6 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
2 teaspoons canola oil
Any combination of fresh berries, for garnish (optional)

Steps:

  • In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
  • Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
  • Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
  • Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

Nutrition Facts : Calories 259 g, Cholesterol 222 g, Fat 11 g, Fiber 1 g, Protein 14 g, Sodium 311 g

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES



Fluffy and Decadent Blueberry-Ricotta Pancakes image

These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

3 large eggs, separated
1 1/2 cups (355 ml) milk
1/4 cup (50 g) sugar
1 tablespoon (15 ml) pure vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons (9 g) kosher salt
3/4 cup (185 g) ricotta cheese, drained in a coffee filter or fine-mesh sieve
1/4 teaspoon cream of tartar (optional)
Nonstick cooking spray
1 pint (300 g) fresh blueberries or 2 cups (300 g) frozen blueberries, thawed
Pure maple syrup, for serving
Unsalted butter, for serving

Steps:

  • In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
  • In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
  • Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Fluffy Lemon Ricotta Pancakes with Blueberry Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 10 to 12 pancakes

Number Of Ingredients 15

3 cups blueberries (fresh or frozen)
1/2 cup honey
1 heaping tablespoon cornstarch
Squeeze fresh lemon juice
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup ricotta
1/2 cup milk
1 teaspoon pure vanilla extract
2 large eggs
Zest and juice of 1 lemon
Butter and vegetable oil, for cooking

Steps:

  • For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  • Preheat the oven to 175 degrees F.
  • Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

EASY RICOTTA BLUEBERRY PANCAKES



Easy Ricotta Blueberry Pancakes image

Hello pancake mix! This recipe is courtesy of FoodNetwork.com & Giada De Laurentiis. She recommends serving these with honey sauce (recipe included below) --however I always serve them with homemade blueberry syrup instead.

Provided by KitchenAndCraftAdve

Categories     Breakfast

Time 40m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 8

1 2/3 cups water
2 cups complete pancake and waffle mix (recommended Krusteaz)
1 cup ricotta cheese (whole milk)
2/3 cup frozen blueberries (or fresh)
1 tablespoon butter, melted (for griddle, more or less if needed)
1/3 cup water
1/3 cup sugar
1/3 cup honey

Steps:

  • FOR HONEY SAUCE: 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 (I prefer to use a large icecream scoop with trigger). Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

Nutrition Facts : Calories 313.8, Fat 10.9, SaturatedFat 6.9, Cholesterol 39, Sodium 76, Carbohydrate 50.2, Fiber 0.9, Sugar 47.5, Protein 7.2

LEMON BLUEBERRY RICOTTA PANCAKES



Lemon Blueberry Ricotta Pancakes image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 30m

Yield 4 servings (8 pancakes)

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 cups buttermilk
2 tablespoons vegetable oil, plus extra for cooking the pancakes
1 teaspoon vanilla extract
2 medium eggs
1 1/2 cups fresh ricotta cheese
1/2 cup granulated sugar
1 tablespoon lemon zest
1 1/2 cups blueberries, plus more for serving
Maple syrup, for serving
1/4 cup confectioners' sugar, for garnish

Steps:

  • Put the flour, baking powder and salt in a mixing bowl and stir to combine. Set aside.
  • Combine the buttermilk, oil, vanilla and eggs in another bowl and whisk. Add the ricotta, granulated sugar and lemon zest and gently stir with the whisk until evenly combined.
  • Add the flour mixture to the bowl with the buttermilk mixture. Fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not overmix the batter.
  • Heat 1/4 teaspoon of vegetable oil in a large nonstick pan. Using a ladle, pour the batter onto the pan, forming one pancake that is 3 to 4 inches in diameter; add a second pancake. Drop 4 to 5 blueberries onto each pancake and press lightly using your fingers. Cook until the edges begin to dry and puff up and little air bubbles begin to appear over the top surface of the pancakes, about 2 1/2 minutes. Flip the pancakes over and continue to cook for another minute or so until done. Continue with the remaining batter.
  • Serve with extra blueberries and maple syrup. Dust with confectioners' sugar.

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