Best 5 Lemon Ricotta Pancakes With Sauteed Apples Recipes

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In the realm of breakfast delights, lemon ricotta pancakes with sautéed apples emerge as a symphony of flavors, textures, and visual appeal. These pancakes, with their delicate tang of lemon and the richness of ricotta cheese, create a light and fluffy base, while the sautéed apples add bursts of caramelized sweetness and a hint of autumnal warmth. This exquisite dish is not only a treat for the taste buds but also a feast for the eyes, thanks to the vibrant colors of the lemon zest and the golden-brown hue of the sautéed apples. Prepare to embark on a culinary journey that will tantalize your senses and leave you craving more of these delectable lemon ricotta pancakes with sautéed apples.

Let's cook with our recipes!

LEMON RICOTTA PANCAKES WITH SAUTEED APPLES



Lemon Ricotta Pancakes with Sauteed Apples image

Categories     Breakfast     Brunch     Sauté     Ricotta     Lemon     Apple     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about twelve 3- to 4-inch pancakes

Number Of Ingredients 14

For the sautéed apples
4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste
For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
melted butter for brushing the griddle
maple syrup as an accompaniment

Steps:

  • Prepare the sautéed apples:
  • In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
  • Make the pancakes:
  • In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
  • Serve the pancakes with the sautéed apples and the 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.

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

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

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

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 WITH CINNAMON APPLES



Ricotta Pancakes with Cinnamon Apples image

Here's a scrumptious way to start the day. My fluffy, tender pancakes and topped with sauteed cinnamon apples and a drizzle of maple syrup. Add a cup of coffee or a glass of milk and you'll be all set.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

2 medium apples, sliced
1 tablespoon butter
1/2 cup plus 2 tablespoons sugar, divided
2 teaspoons ground cinnamon
1-1/4 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup ricotta cheese
1 cup 2% milk
3 large eggs, separated, room temperature
1 teaspoon grated lemon zest
1 teaspoon lemon juice
Maple syrup

Steps:

  • In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Sprinkle with 1/2 cup sugar and cinnamon; set aside., In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the cheese, milk, egg yolks, lemon zest, juice and remaining sugar. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with apples and maple syrup.

Nutrition Facts : Calories 257 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

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

3/4 cup/102 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 cup/50 grams granulated sugar
1 lemon
1 1/2 teaspoons pure vanilla extract
3 large eggs
3/4 cup/170 grams whole-milk ricotta
1/4 cup/61 grams buttermilk, preferably whole milk
2 tablespoons/28 grams unsalted butter, melted, plus room-temperature butter for cooking and serving
Blueberry Syrup or other toppings, for serving (optional)

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.

Tips:

  • Use fresh lemons for the best flavor. Bottled lemon juice can be used in a pinch, but it will not produce as bright a flavor.
  • If you don't have ricotta cheese, you can substitute cottage cheese or Greek yogurt.
  • Be careful not to overcook the pancakes. They should be cooked through but still light and fluffy.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
  • For the sauteed apples, use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Pink Lady apples are all good choices.
  • Be sure to cook the apples until they are tender but still hold their shape.
  • You can add a sprinkle of cinnamon or nutmeg to the apples for extra flavor.

Conclusion:

Lemon ricotta pancakes with sauteed apples are a delicious and easy-to-make breakfast or brunch dish. The pancakes are light and fluffy, with a bright lemon flavor. The sauteed apples add a sweet and tart contrast. This dish is sure to please everyone at the table.

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