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Lemon Ricotta Pancakes Recipe

Lemon Ricotta Pancakes Recipe



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Valaer Murray

Lemon Ricotta Pancakes

These pancakes are a bit heavier than the typical fluffy buttermilk flapjacks, but they are crispy on the outside and creamy on the inside, with a subtle tang from the lemon zest. Spongy and moist, they don't need to be drenched in syrup, so I usually just serve them with some honey.

Ingredients

  • ½ cup part-skim ricotta
  • ½ cup almond milk
  • 1 egg
  • 3 tablespoons melted butter
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon grated lemon zest
  • Juice of 1 lemon (about 3-4 tablespoons)
  • Non-stick spray or 1 tablespoon butter

Directions

Blend the ricotta, almond milk, egg and melted butter in a large mixing bowl.

In a separate bowl, mix together the flour, baking powder and salt then stir into the ricotta mixture.

Add the lemon zest and juice. It's OK if the batter is slightly lumpy.

Heat a large greased griddle or frying pan and when hot, add about 3 tablespoons of the batter to make each pancake.

Cook each one for about a minute and a half per side so that they are golden and a bit crunchy on the outside and moist and creamy on the inside. I always wait until I see a few bubbles and then flip the pancakes.

Serve with warmed honey, maple syrup or agave syrup.

Click here to see Recipe SWAT Team: Pancake recipes


Lemon-Ricotta Pancakes

Line a fine-mesh strainer with cheesecloth set over a small bowl. Add ricotta to strainer and let drain for 15 minutes set aside.

Step 2

Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.

Step 3

Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients whisk just to blend. Add half of the egg white mixture fold just to blend. Fold in ricotta, then remaining egg white mixture.

Step 4

Heat a griddle or large heavy nonstick skillet over medium-low heat brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.


Lemon Ricotta Pancakes Recipe - Recipes

Ricotta Pancakes
1. Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.

2. Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.

Lemon Syrup: Yield one cup

4. In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.

5. Bring to a boil and then simmer for 10 minutes. Let cool and strain.


Lemon Pancakes

Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla.

Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it's halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk.

Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it's melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter.

Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)

Do you ever eat pancakes and about halfway through the big, beautiful stack, you get hit with that &ldquoblech&rdquo feeling? Or heck, that &ldquobelch&rdquo feeling? (Ha.) Not that the pancakes aren&rsquot delicious&hellipjust that you&rsquove had enough?

Well, there&rsquos something about the addition of lemon&mdashboth the zest and the juice&mdashthat mitigates that whole blech/belch effect. It just adds a nice citrusy freshness, something lovely and nice that makes you go &ldquoMmmmmm! How lovely and nice!&rdquo

Here&rsquos a batch I whipped up yesterday. They were so tasty, light, and fluffy. And can I just say, on another note, how nice it is to be posting a new old-school recipe post this morning! Between my recipe videos and the busy-ness of summer, it&rsquos sure been awhile. Being back in the saddle is a mighty good feeling.

First things first: zest a couple o&rsquo lemons. They&rsquoll make your kitchen smell like Heaven, and wait&rsquoll you see what the zest does for the pancakes!

Measure a couple of cups of milk&hellip

Then slice the zested&mdashalso known as nekkid&mdashlemons in half&hellip

And squeeze in the juice of 1 1/2 of the lemons.

And I&rsquom just going to say it: I do not know what that tiny hair is on the hinge of the lemon juicer. And I don&rsquot think I want to know.

Actually, if it makes you feel any better, I think I&rsquove solved the mystery: This lemon juicer resides in the same drawer as my boar&rsquos bristle pastry brushes, and that looks like a little fragment of a boar&rsquos bristle.

Let&rsquos just agree that&rsquos what it is and move on&hellipokay?

Let the lemon juice sit in the milk for a bit while you mix up the dry ingredients: Combine 3 cups of flour with 2 tablespoons baking powder&hellip


Get healthier every week with me!

The most pillowy, fluffy lemon ricotta pancakes with a sweet, tangy blueberry sauce. If you love pancakes, this is a must-try which will surely become one of your favorite pancake recipes at home.

What makes these lemon ricotta pancakes a healthier pancake?

WHOLE WHEAT FLOUR – we sub your usual white all-purpose flour with a whole wheat alternative. To make this a fluffier pancake, I’d highly recommend sifting the flour since whole wheat flours tend to be more grainy compared to refined flours. You can also use other flours of choice like spelt flour, buckwheat flour, or gluten-free flour.

PURE MAPLE SYRUP – the real maple syrup which doesn’t have artificial sweeteners in it. How to know if it’s real? Simply read the label which should only have 100% maple syrup.

RICOTTA CHEESE – is an Italian curd cheese made from whey left over from the production of other cheese. Compared to most cheeses, ricotta is a healthier choice because it has less salt and fat compared to other cheeses. It also gives these pancakes that light, fluffy texture.

LEMON – zested and juiced. Lemon zest not only adds more flavor to the pancakes, but lemon peels have high amounts of vitamin C and may also contain antimicrobial and anti-fungal properties.

BLUEBERRIES – folded into the batter to give you a boost of natural sweetness and lots of antioxidants. Blueberries are also low-glycemic so it doesn’t spike up your blood sugar levels. You can also sub with raspberries or dark chocolate chips if you’re feeling a little bit more indulgent.


Lemon Ricotta Pancakes (Grain-Free)

A stack of light, fluffy lemon ricotta pancakes is a wonderful way to start the day! I made these with Bob’s Red Mill Paleo flour and they came out beautifully. I found their flour blend last year and will grab it on occasion when I want to adapt a recipe, but am unsure of the exact quantities. I’ve used their flour blend for dozens of recipes and it truly is a 1:1 substitution for other flours!

I do realize the Paleo flour is a bit on the pricey side, so I don’t use it very often. But, if you only use grain-free flours every once in a while and you don’t want to purchase multiple flours, then this is a great option. I’m not affiliated with Bob’s Red Mill, but I do love to promote a good product when I find one!

You can also make this with a blend of almond and coconut flour and I’ve got those measurements for you listed below.

This recipe is super simple, can be whisked together in about 10 minutes and topped with lemon, berries, maple syrup, jam, jelly, or whatever you fancy!


Reviews

Almost great, but it becomes great with a few tweaks. First, 2T of baking powder is wayyyy too much and may be why some people failed. Use 2t instead. Second, the key to any batter is to fully hydrate the flour. Make the batter other than the egg whites and ricotta the night before. Use a blender, and refrigerate overnight. The next day, whisk the egg whites with sugar and fold in with ricotta. I used far less sugar in the fruit than called for, but I live in the Pacific Northwest with very sweet fruit.

Can you substitute the milk with anything for a non-dairy option with this recipe without ruining it? Like water? or almond milk?

Really good. We liked the fluffy texture and taste (used the chestnut flour). Macerated berries (half fresh, half frozen), were big hit. It's a keeper.

Tasty and fluffy pancakes! I am not pancake fan but when I saw it at Cheesecake Factory I thought it is good idea to use use up the ricotta cheese I have in fridge. I did not put any chestnut flour although it might be good and I love chestnut in any form. I can taste the lemon zest and also I didn't have any fresh berries. I add some frozen blueberries instead. I like it and definitely I will make it again. Thanks

Made these Gluten Free using Bob's Red Mill 1 for 1 Baking Flour and they came out terrific! Moist with a very tender crumb, and a light lemon flavor. Halved the recipe for about 8 pancakes. I buy chestnut flour from Italian Markets or Nut.com.

Didn't use chestnut flour, just all purpose and the pancakes turned out so incredibly light and fluffy. cooked apple, banana and nectarines for the topping instead of berries,so yummy. My husband just loved them.

I looked high and low for the chestnut flour without success. Used regular all purpose. I don't like pancakes, but my family does. These were by far the best pancakes we've eaten. Light, flavorful, no weird floury after taste. I added a little extra lemon zest than called for, but other than that and the flour, I followed the recipe. Next time I'll either find the dang chestnut flour or try another nut flour. I think it would add some interesting texture and depth of flavor. This is our go to pancake recipe now. Oh, we used fresh blueberries. Delicious!

Made these for brunch on Sunday. Dropped blueberries into the batter as I put them on the griddle instead of making the topping. Great addition. I used all-purpose flour and not chestnut flour. These would be good with orange or lime, too. I added some lemon juice to up the lemon a bit. The pancakes are incredibly light. Loved them! Worth all the dirty bowls : )

An excellent crowd pleaser. I have made these twice for guests who swear they are at a fancy bed and breakfast. I find they need a bit more time to cook than your average pancake. I don't use chestnut flour and they are still fine. I add lemon juice to the batter, I find it's better and more lemony (but not too much more) that way.

These were delicious. My changes: used all regular flour (couldn't find chestnut flour) and about a cup and a half of ricotta also added about a tsp grated fresh ginger. Loved the fluffy, almost meringue-y texture and great lemon flavor. Didn't make the compote but imagine it would have complemented the pancakes perfectly.

I found chestnut flour online. A little spendy, but worth it! From a farm in Indiana.

I made the pancakes as prescribed except I used all regular flour.(Didn't have chestnut flour). The pancakes were light, fluffy and golden brown with great flavor. I had leftovers so the remaining four went into the freezer.

I too am not normally a big pancake fan but these were mighty delicious. We ate them with the macerated berries and some apple butter but next time I will probably just skip the macerated berried altogether. We also put berries straight into the batter (strawberries and raspberries). Yum!

I don't eat pancakes often. They tend to sit like a leaden lump in the bottom of my stomach. These, however, are FABULOUS! Light and fluffy and delicious. Truth be told, I did not macerate the berries, only made the cakes as described and folded a cup of blueberries in to the batter before griddling. My go-to recipe for pancakes from now on.

The go to Mother's Day pancake recipe at our house, Mom loves them. We use regular flour as opposed to Chestnut flour, and add a few blueberries to the batter.

These sounded so good, I was looking forward to trying them. Mine came out tough and rubbery. I won't be making them again.

This requires more prep than the average pancake recipe but the results are almost too good to be put in the same category as a pancake. We used semolina instead of chestnut flour. If you like pancakes, then I imagine you will LOVE these.

If I could give these more than four forks I would. They were to die for. Yes, they take pretty much every bowl in the kitchen, but the results are REALLY worth it. Like the previous reviewers I also substituted regular flour and next time will skip draining the ricotta. I can't think of anything that would improve these, but next time I want to fold some berries into the batter. Oh, and leftovers freeze very well.

These are the best home-made pancakes I have ever made! They're so moist, and with the hint of lemon, it just makes the pancakes even more delicious. I have to say though, it did take me a while to make the batter, but it was well worth the time. It also takes a lot of bowls to make the batter, so be prepared. I also could not find chestnut flour, I looked at Whole Foods and at another high-end grocery store but had zero luck. I just ended up substituting regular flour. I also had some strawberry-blackberry freezer jam that I just thawed and put it on the pancakes. delicious!

These are probably the best pancakes I've ever made. I knew they were good because my husband didn't say a single thing while eating them and cleared his plate in a matter of minutes. Its the perfect slow, Sunday morning breakfast dish because its a little more involved then other pancake recipes. However, the work is totally worth it. Next time I would not put the ricotta in a cheesecloth. I used store-bought ricotta so it was already pretty dense so I could just eliminate that extra work. I also didn't have chestnut flour so I substituted regular flour. I topped them off with a really small bit of pure maple syrup, which was the perfect final touch for them. I highly recommend these pancakes. They are fun to make and delicious to eat.


Lemon Pancakes

We love to make these light, eggy pancakes when berries are in season, as they're especially good garnished with fresh strawberries or blueberries, and served with a side of smoky bacon or sausage.

We offer two different toppings here: a simple honey butter, or a ricotta-vanilla sauce. Both are absolutely delightful, and the perfect complement for the lemony pancakes.

Ingredients

  • 3 large eggs, separated
  • 2 cups (454g) buttermilk
  • 3 tablespoons (43g) sugar
  • 1 cup (227g) ricotta cheese
  • 1 3/4 cups (213g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons lemon zest (the grated rind of 1 large lemon) or 1/2 teaspoon lemon oil
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup (227g) ricotta cheese
  • 1/2 cup (57g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.

Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg and salt, stirring to thoroughly combine.

In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain.

Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water about 350°F if you have an electric griddle with a thermostat. Drop the batter, by quarter-cupfuls, onto the heated griddle. A muffin scoop works very well here. Use the back of the scoop (or a spoon) to gently spread the cakes into circles the batter is a bit stiff, and might need some coaxing.

Perfect your technique

Lemon Pancakes

Cook for about 2 minutes on the first side bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 1/2 minutes on the second side. They should be a very light golden brown when finished.

To serve with honey butter: Stir together the soft butter and honey till smooth.

To serve with vanilla sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream if sauce is too thick.


Cheesecake Factory shares Lemon-Ricotta Pancake recipe for National Pancake Day

IHOP under fire for tweeting a sonogram image of pancakes inside a womb in honor of Mother’s Day

IHOP under fire for tweeting a sonogram image of pancakes inside a womb in honor of Mother’s Day on the heels of Georgia's controversial 'heartbeat' bill.

The Cheesecake Factory, a restaurant chain that specializes in cheesecake, serves 37 different types of cheesecake, and proudly advertises “cheesecake” right in its name, is for some reason super stoked about National Pancake Day on Sept. 26.

That being said, pancakes are still included within Cheesecake Factory’s million-page menu booklet, right alongside other brunch favorites such as waffles and Monte Cristo sandwiches. And because Cheesecake Factory is so proud of these pancakes, which, again, are not cheesecakes, the restaurant has decided to share the recipe for its Lemon-Ricotta Pancakes in honor of National Pancake Day.

“These pancakes are the perfect dish to make at home to celebrate — and they’re so delicious that any day you whip them up will feel like a holiday,” said a spokesperson for the chain.

The intention, however, is to whip up these pancakes on National Pancake Day, which is celebrated on Sept. 26 when it’s not already being celebrated in early March, which is when IHOP recognizes National Pancake Day.

Honestly, this whole thing is a confusing mess. But you know what? Who cares. Let’s not ruin what should be an otherwise delicious (maybe) National Pancake Day!

Cheesecake Factory wants you to eat pancakes on National Pancake Day, whether you buy them from the restaurant or not. (Cheesecake Factory)

Cheesecake Factory’s Lemon-Ricotta Pancakes
Servings: 8 Pancakes


More Pancake Recipes to Try!

Ingredients

  • 4 large eggs
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, plus 1 pinch for beating the egg whites
  • 1 cup whole milk ricotta
  • 3 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup whole or 2% milk
  • Butter or vegetable oil, for the griddle
  • Fresh berries, to serve
  • Maple syrup, to serve

Method

Carefully separate the eggs, placing the yolks and the eggs in separate bowls.

In a squeaky clean mixer bowl, beat the egg whites with a pinch of salt at high speed until very frothy. With the mixer still on high, slowly add 1 tablespoon of sugar. Continue beating until stiff peaks form, about 5 minutes. Set aside.

In a bowl, whisk the flour, baking powder and 1/2 teaspoon of the salt until blended. Set aside.

In a large bowl, whisk the egg yolks and the remaining 1/3 cup of sugar together. Add the ricotta, lemon zest, and lemon juice and whisk until smooth. Stir in the milk until blended.

Add the flour mixture to the egg yolk mixture and stir with a spatula just until combined. Fold in one-third of the beaten egg whites to lighten the batter. Add the remaining egg whites and gently fold until only a few streaks of white remain.

Set a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough that a flick of water sizzles on contact, use a 1/2-cup measure to scoop the batter and drop onto the pan. With the back of a spoon, spread the batter of each pancake into a 4- to 5-inch round.

Keep the temperature of the pan at medium to medium-low. Cook each pancake for 2 to 3 minutes, or until bubbles form on top. Flip and cook for 1 to 2 minutes longer, until the pancakes are cooked through.

Serve each batch immediately or transfer the pancakes to a sheet pan in a warm oven to keep warm until ready to serve.