The Best Ricotta Pancakes
From Cosmicmother 8 years ago
- 20 minutes to make
- Serves 4-6
I've been making these pancakes for 15 years. They are hands down my all time favorite pancake! They are light and tangy with a hint of lemon. Perfect with a dusting of powdered sugar and the berry compote, but it's great on it's own with Maple syrup too! Read more The recipe is scribbled on old piece of paper in my recipe binder, I have no idea where it came from but I've made my own changes to it along the way. This is slightly different then my published recipe on AR--http://allrecipes.com/recipe/242225/the-best-ricotta-pancakes/ See less
Ingredients
- 1 cup ricotta cheese, mounded cup, not a level cup. shopping list
- 1/2 cup milk shopping list
- 2 eggs, separated shopping list
- 1/2 tsp vanilla shopping list
- 2 tsp lemon zest (optional)* shopping list
- 3/4 cup all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 pinch salt shopping list
- 1 tablespoon canola oil, or as needed to grease the pan shopping list
- ----Quick Berry Compote----(optional) shopping list
- 2 cups frozen mixed berries shopping list
- 3 tsp's cornstarch shopping list
- 2 heaping Tablespoons of sugar, or more to taste shopping list
- 1 tablespoon of Lemon juice (half a lemon) shopping list
- ----- shopping list
- *If you don't have lemon zest for the pancake batter, that's ok. A pinch of nutmeg or cinnamon tastes great too. shopping list
How to make it
- ----Quick Berry Compote---
- Toss the frozen berries with cornstarch and sugar until coated, add to a pot and cook over medium heat; add the fresh lemon juice and stir frequently until bubbling and thickened. Set aside to keep warm while making the pancakes. ( you can do this in a microwave for 4-6 minutes, stirring 3-4 times)
- ---Pancakes---(makes 12-14 small pancakes)
- Preheat a griddle to 325 degrees F or place a non-stick skillet over medium heat.
- Whisk flour, baking powder, and salt together in a bowl. Make a well in the dry ingredients and add the ricotta cheese, milk, vanilla, lemon zest and egg yolks together and stir until combined.
- Whisk egg whites in a separate bowl until white and frothy or use electric beaters until soft peaks form for fluffier pancakes. Fold into ricotta mixture.
- Oil the preheated griddle with about 1 teaspoon canola oil or butter; pour the batter onto the griddle by a 1/4 cup measurer 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, greasing the griddle between batches.
- Serve with the warmed mixed berry compote. Maple syrup or fresh berries with whip cream are great too! But my personal favorite is; squeeze fresh lemon juice over the pancakes and dust with powdered sugar and top with the warm mixed berry compote! Enjoy!
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