Best Ricotta Pancakes With Mulled Strawberries Recipes
SUNSHINE RICOTTA PANCAKES WITH STRAWBERRIES
After a long winter these pancakes are a welcome ray of sunshine. When my children were little & we ate the lemon pancakes, my son could not pronounce the words lemon ricotta; so he called them sunshine pancakes. And that has been their name ever since. Seems appropriate :)
Provided by nadine mesch @motherchic
Categories Other Breakfast
Number Of Ingredients 14
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
MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
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!
BERRY RICOTTA PUFF PANCAKE
This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. -Jessi Smith, Fort Myers, Florida
Provided by Taste of Home
Time 45m
Yield 8 slices
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.
Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 186mg cholesterol, Sodium 406mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.
THE BEST RICOTTA PANCAKES
This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Provided by WestCoastMom
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g
RICOTTA PANCAKES WITH MULLED STRAWBERRIES
Hot fluffy pancakes are what we normally associate with an American holiday. Well here's a recipe that you can make at home, looks great and tastes sublime.
Provided by Lene8655
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin with the mulled strawberries.
- Hull the strawberries in a bowl and set aside.
- Place the orange juice, sugar star anise and caraway seeds in a small pan.
- Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
- Chill for at least an hour and up to 8 hours.
- Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
- Sift over the flour, baking powder and salt and stir to make a smooth batter.
- Using an electric whisk, beat the egg whites until stiff.
- Carefully fold into the batter.
- Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan.
- Cook in batches for 1 minute on each side until puffed and golden.
- Repeat to make 12 Pancakes.
- Divide between 4 plates and spoon over the mulled strawberries.
Nutrition Facts : Calories 385.3, Fat 15.3, SaturatedFat 7.8, Cholesterol 249.3, Sodium 526.5, Carbohydrate 43.3, Fiber 2.2, Sugar 12.8, Protein 18.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love