Broccoli And Ricotta Pancakes Recipes

EASY BROCCOLI BAKE

Easy Broccoli Bake image

Make and share this Easy Broccoli Bake recipe from Food.com.

Provided by Jenn5820

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 heads broccoli, and stems cut up
1 cup ricotta cheese
2 eggs
1 onion, finely chopped
1 teaspoon garlic powder
salt and pepper, to taste
1/2 cup cheddar cheese, if desired

Steps:

Steam broccoli until fork tender, drain.
In a bowl, mix together ricotta, eggs, onion, garlic powder and salt and pepper.
Toss with steamed broccoli.
Sprinkle cheese over if desired.
Put into a greased 9x11 baking dish.
Bake at 350' for 1 hour.

Nutrition Facts : Calories 317.9, Fat 16.3, SaturatedFat 9, Cholesterol 151.9, Sodium 275.7, Carbohydrate 25.7, Fiber 8.4, Sugar 7, Protein 22.5

THE BEST RICOTTA PANCAKES

The Best Ricotta Pancakes image

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

Ingredients

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2 eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

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

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