Best Ricotta Soufflé Pancakes With Raspberries Recipes

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries image

Provided by Bobby Flay

Categories dessert

Time 30m

Yield 4 to 6 pancakes (2 servings)

Number Of Ingredients 13

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Steps:

Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

Lemon & Ricotta Pancakes With Raspberry Sauce image

Provided by Melanie B.

Categories Breakfast

Time 20m

Yield 12 panckaes, 4 serving(s)

Number Of Ingredients 13

1 cup frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice, freshly squeezed
1 lemon, zested
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces ricotta cheese, the freshest you can find
1/2 cup milk
1 large egg
1 tablespoon canola oil
2 tablespoons mint, freshly chopped

Steps:

To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
Serve with the Raspberry Sauce and a sprinkle of fresh mint.

Lemon Souffle Pancakes image

Provided by Mysterygirl

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 eggs, separated
2 cups low fat cottage cheese or 2 cups ricotta cheese (not nonfat)
1/4 cup canola oil or 1/4 cup other high-quality vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
4 teaspoons fresh lemon juice
1 teaspoon grated or minced fresh lemon zest (optional)
4 teaspoons baking powder
1 cup all-purpose flour

Steps:

In a bowl, beat the egg whites until stiff but not dry.
Reserve.
In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
Fold in the egg whites.
Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
Serve hot with your favorite toppings.

Nutrition Facts : Calories 316.1, Fat 15.7, SaturatedFat 3.1, Cholesterol 217.5, Sodium 812.1, Carbohydrate 24.2, Fiber 0.6, Sugar 5, Protein 18.8