In the realm of breakfast indulgence, ricotta pancakes with blueberry sauce reign supreme. These delectable pancakes are characterized by their incredibly light and fluffy texture, a delightful hint of sweetness, and a subtle tang from the ricotta cheese. The blueberry sauce adds a burst of vibrant flavor and a touch of natural sweetness, making this dish an irresistible treat for any occasion. Whether you're looking for a special brunch recipe to impress your guests or a comforting breakfast to start your day, ricotta pancakes with blueberry sauce are sure to become a favorite in your culinary repertoire.
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FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES
These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
- In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
- Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.
FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 10 to 12 pancakes
Number Of Ingredients 15
Steps:
- For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Preheat the oven to 175 degrees F.
- Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.
LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.
Provided by hopefuleesoon
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
- Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
- Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
- Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 57.7 g, Cholesterol 85.1 mg, Fat 3.9 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 560.2 mg, Sugar 27.7 g
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 PANCAKES WITH BLUEBERRY SAUCE
This recipe is easily doubled or tripled.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 12
Steps:
- In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
- Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
- Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
- Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.
Nutrition Facts : Calories 259 g, Cholesterol 222 g, Fat 11 g, Fiber 1 g, Protein 14 g, Sodium 311 g
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.
EASY RICOTTA BLUEBERRY PANCAKES
Hello pancake mix! This recipe is courtesy of FoodNetwork.com & Giada De Laurentiis. She recommends serving these with honey sauce (recipe included below) --however I always serve them with homemade blueberry syrup instead.
Provided by KitchenAndCraftAdve
Categories Breakfast
Time 40m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- FOR HONEY SAUCE: 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 (I prefer to use a large icecream scoop with trigger). Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
Nutrition Facts : Calories 313.8, Fat 10.9, SaturatedFat 6.9, Cholesterol 39, Sodium 76, Carbohydrate 50.2, Fiber 0.9, Sugar 47.5, Protein 7.2
BLUEBERRY RICOTTA PANCAKES
I am a big fan of ricotta pancakes. They tend to be much lighter and creamier then the regular varieties. My dw is an absolute blueberry fanatic so when I make this for her I use ALOT of frozen blueberries but I think its pretty much to taste.
Provided by The Great Googilymo
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Separate eggs and whip the whites, set whites aside.
- Mix baking powder, salt, ricotta, milk, vanilla and flour together thouroughly.
- Gently fold in whites.
- Add frozen blueberries
- Put 1/4 cup or so on medium hot greased griddle.
- Flatten somewhat with spoon.
- Cook til lightly golden brown and turn once.
- Serve with real maple syrup.
Nutrition Facts : Calories 493.4, Fat 25.5, SaturatedFat 13.7, Cholesterol 386.7, Sodium 500.7, Carbohydrate 33, Fiber 0.8, Sugar 1.8, Protein 28.1
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