Ricotta Hotcakes Recipes
FLUFFY RICOTTA PANCAKES
Ricotta pancakes are a step up from plain ones. Nice and fluffy and extra moist inside, step up your pancake game! Makes 6 - 7 pancakes (about 15cm/6" in diameter, 1cm/ 2/5" high).
Provided by Nagi | RecipeTin Eats
Categories Breakfast
Time 45m
Number Of Ingredients 12
Steps:
- Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
- Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
- Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
- Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
- Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
- Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6" round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
- Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
- Serve warm with maple syrup and strawberries.
LEMON-RICOTTA PANCAKES
If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 31m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g
RICOTTA PANCAKES
Steps:
- Combine 32 oz ricotta cheese with 1 egg and mix until the egg is well incorporated (if using vanilla add 1 tsp vanilla with the egg); add 1/2-3/4 cup sugar and mix again; add 1½ cups flour and 1/2 tsp baking powder and with a minimal amount of mixing bring everything together into a smooth mass.
- Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1/2 inch thick. You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they're frying continue shaping the rest.
- To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with a lid and fry for about 2-3 minutes per side or until well browned on both sides.
Nutrition Facts : Calories 94 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 33 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RICOTTA PANCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 4 servings (16 pancakes)
Number Of Ingredients 8
Steps:
- Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
- Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
- Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
THE BEST RICOTTA PANCAKES
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
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
RICOTTA HOTCAKES
These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these. My tip, however, if to cut to the chase and make them yourself. Serve, outside if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top. There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, besides, the accompanying fruit allows you to delude yourself that these are healthy. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: approx. 25 small "silver-dollar" pancakes
Number Of Ingredients 8
Steps:
- Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup - if you must - and strawberries.
RICOTTA HOTCAKES
Delicate with a creamy inside, these ricotta hotcakes are something to try! Incredibly easy to make with minimal ingredients.
Provided by Katya
Categories Breakfast
Time 1h5m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla.
- In a separate bowl, whisk the flour, sugar, baking powder, and salt. Add to the ricotta mixture, stirring gently until just combined.
- Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold in the egg whites into the batter in two batches using a wooden spoon or rubber spatula. The batter will be airy and light. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Coat with butter or a non-stick spray. Drop about 2 heaping tablespoons of batter per hotcake into the pan. Cook for about 2-3 minutes per side or until golden. Repeat with the remaining hotcakes. Serve immediately.
Nutrition Facts : ServingSize 4 hotcakes, Calories 186 calories, Sugar 4.5 g, Sodium 372 mg, Fat 7.9 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.2 g, Fiber 0.4 g, Protein 10.2 g, Cholesterol 114.5 mg
LEMON RICOTTA PANCAKES
Lemon Ricotta Pancakes are fluffy, tender pancakes that are elevated to a whole new level. The ricotta adds protein and a lightness that is absolutely divine while the lemon gives it a bit of a tangy taste that you are going to love!
Provided by Alyssa Rivers
Categories Breakfast
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 170 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
RICOTTA PANCAKES
Soft and fluffy Ricotta Pancakes made from scratch.
Provided by Jessica Holmes
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly to combine.
- In a separate mixing bowl, add eggs, milk, ricotta and vanilla. Whisk for 30 seconds to break up the egg yolks and combine the wet ingredients.
- Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.
- Place a medium-sized frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tablespoons of pancake batter to the middle of the pan.
- Fry pancake until golden. Flip and cook on the other side until lightly golden. Repeat with the remaining pancake batter, smearing the pan with butter after every pancake. Serve warm with fresh blueberries and maple syrup.
Nutrition Facts : ServingSize 1 pancake, Calories 253 calories, Sugar 9.9 g, Sodium 143.9 mg, Fat 8.8 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 0.8 g, Protein 10.7 g, Cholesterol 70.7 mg
SPICED RICOTTA HOTCAKES
These hotcakes are one of my favorite brunch recipes and are everything you could want in a pancake. Light, fluffy and almost custard-y from the ricotta, with a spiced nuance from the cinnamon, cardamom and (yes!) a touch of black pepper. They aren't too sweet, either, which, for me, is important when it comes to pancakes. I like to top these with pomegranate molasses when I have it, but I also use good old maple syrup or thin out whatever jam I have on hand in a pinch.
Provided by Aliya LeeKong
Categories main-dish
Time 30m
Yield 2 to 4 servings (10 to 12 pancakes)
Number Of Ingredients 13
Steps:
- Whisk together the flour, sugar, baking powder, cinnamon, cardamom, 1/4 teaspoon salt and a pinch pepper in a large bowl. Thoroughly mix the ricotta, milk, egg yolks (reserve the whites) and vanilla in a second large bowl. Stir the dry ingredients into the wet ingredients until just combined.
- Separate the egg whites into a medium bowl; reserve the yolks for another use. Lightly beat the egg whites with a handheld electric mixer until soft peaks form, 1 to 2 minutes. (Alternatively, use a stand mixer fitted with the whisk attachment). Gently fold the whipped egg whites into the batter. Let the batter rest about 5 minutes.
- Heat a griddle or cast-iron skillet over medium heat. Melt enough butter to just coat the surface. Working in batches, pour 1/4 cup batter onto the griddle for each hotcake and cook until golden brown and puffed, about 3 minutes. Flip and continue cooking until golden brown, 2 to 3 minutes. Transfer to a plate.
- Serve hot, sprinkled with confectioners' sugar and drizzled with pomegranate molasses.
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
RICOTTA PANCAKES
This ricotta pancakes recipe takes a delicious classic pancake and makes it even better! By adding ricotta, you get a delicately sweet, fluffy, and moist pancake that rivals anything you've tried before!
Provided by Rachel Gurk
Categories Breakfast
Time 23m
Number Of Ingredients 10
Steps:
- Preheat griddle to medium heat.
- In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and vanilla extract.
- Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended.
- Drop batter by ¼ cupfuls onto hot griddle.
- Cook 3-4 minutes or until bubbles appear on top and don't pop. Flip, and cook 3-4 more minutes or until golden brown.
Nutrition Facts : ServingSize 3 pancakes, Calories 292 kcal, Carbohydrate 28 g, Protein 12 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 94 mg, Sodium 616 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 7 g
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RECIPE: FLUFFY RICOTTA PANCAKES | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
- If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
- Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
- Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
- Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
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- Stir in vanilla, lemon juice, and zest. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
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- Cut the Crunchie bar into chunks and then use a sharp knife to slice off the outer layer of chocolate (you only want the middle honeycomb part). Place the honeycomb into a sandwich bag and bash with a rolling pin so that it's the texture of coarse breadcrumbs. Pour into a bowl along with the butter and honey. Cream together until well mixed then form into a log and wrap in clingfilm (or form individual scoops using a small, mechanical ice cream scoop). Chill until needed.
- In a large jug, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add the ricotta to the jug and mix just a little (seriously like 3 stirs; you want tasty ricotta lumps). In a large bowl, whisk the egg whites until stiff. Pour the contents of the jug into the large bowl and fold in using a rubber spatula. There should be some lumps of ricotta throughout.
- Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.
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5/5 (1)Total Time 1 hr 30 minsServings 18Calories 377 per serving
- Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. Reduce speed to low; slowly add egg yolks, followed by melted butter. Stop the mixer to add ricotta, sugar, lemon zest, lemon juice and salt. Beat on medium speed for 1 minute. Reduce speed to low and gradually add flour. Stop the mixer to scrape bowl, then beat 1 minute more. For best results, refrigerate at least 1 hour or up to 3 days.
- Melt butter in a large skillet or griddle over medium-low. Ladle batter onto hot skillet in 1/4-cup portions, spacing 2 inches apart. Cook until bubbles appear and bottoms are golden brown, about 2 minutes. Flip hotcakes and cook 1 minute more. Remove from skillet; repeat. Serve with fresh fruit, powdered sugar and maple syrup.
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- Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
- Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.
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- Combine the flour, sugar, baking powder, and salt. Whisk together for 20 seconds or sift thoroughly to combine. Set aside.
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