Ina Pinkneys Pancakes Recipes

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BANANA SOUR CREAM PANCAKES



Banana Sour Cream Pancakes image

Provided by Ina Garten

Time 20m

Yield 12 pancakes

Number Of Ingredients 12

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Steps:

  • Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
  • Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

LEMON RICOTTA PANCAKES WITH FIGS



Lemon Ricotta Pancakes with Figs image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 14 pancakes

Number Of Ingredients 14

1 cup fresh whole milk ricotta
1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving

Steps:

  • In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
  • Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.

INA PINKNEY'S PANCAKES



Ina Pinkney's Pancakes image

I was amazed at the small amount of flour (even with the potato starch) to make 48 3-inch pancakes when I read this recipe. Found it in the Tribune's Food & Drink Weekly. Per the article: "This recipe was developed by Ina Pinkney of Ina's restaurant. She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes. She serves them with a peach, raspberry and blueberry compote. Look for potato starch in the baking aisle of the supermarket."

Provided by Busters friend

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs
2 cups sour cream
1/4 cup cake flour
3 tablespoons sugar
2 tablespoons potato starch
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Beat the eggs in a bowl, blender or food processor; beat in the sour cream. Mix together the dry ingredients in another bowl; add to egg mixture. Mix until smooth.
  • Heat a lightly greased griddle or non-stick skillet over medium-high heat. Pour large spoonfuls of batter into the skillet in batches to make 3-inch circles. Cook until a few bubbles appear on the top, about 2 minutes. Turn carefully; cook until lightly browned on bottom, about 2 minutes.

Nutrition Facts : Calories 202.5, Fat 14.6, SaturatedFat 8.3, Cholesterol 131.1, Sodium 290.9, Carbohydrate 12.8, Fiber 0.2, Sugar 5.1, Protein 5.5

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