Lemon Poppy Seed Ricotta Pancakes Recipes
SUNDAY MORNING LEMON POPPY SEED PANCAKES
I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.
Provided by TTV78
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
- Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g
FOUR SEASONS' LEMON RICOTTA POPPY SEED PANCAKES
These are super fluffy, super yummy pancakes. Courtesy of the Martha Stewart Show. I actually secretly (or maybe not so secretly) despise Martha for being so insanely perfect, but hey, I can't deny that she found an awesome pancake recipe. You can prepare up to and including step 4 the evening before if that makes your morning go easier. It does mine.
Provided by berry271
Categories Breakfast
Time 45m
Yield 6-8 large pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter.
- Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
- In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
- Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
- Using an electric mixer beat egg whites until they form stiff peaks.
- Gently fold the egg whites into the pancake batter.
- Oil a skillet and heat over medium high.
- Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
- Serve with powdered sugar or strawberry syrup.
Nutrition Facts : Calories 482.5, Fat 31.1, SaturatedFat 17.3, Cholesterol 356.6, Sodium 667.5, Carbohydrate 28.5, Fiber 0.7, Sugar 13.2, Protein 21.7
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