Easy Lemon Ricotta Pancakes Recipes

LEMON RICOTTA PANCAKES

Steps:

• In a medium sized bowl whisk the flour, sugar, baking soda, powder and salt.
• In another medium sized bowl add the milk, eggs, ricotta, vanilla, lemon juice and zest.
• Combine the wet ingredients with the dry ingredients.
• Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

LEMON-RICOTTA PANCAKES

Steps:

• Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
• Let batter sit at room temperature about 15 minutes.
• Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

LEMON RICOTTA PANCAKES

Steps:

• For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and zest. Stir into dry ingredients just until combined. , Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.