Ricotta Pancakes Recipe - Laura Vitale - Laura in the Kitchen Episode 560
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How to make Ricotta pancake リコッタパンケーキの作り方 レシピ
How to make Ricotta cheese pancake ふわふわリコッタパンケーキ レシピ
Ingredients for ~10pancakes
- 250g Ricotta cheese
- 3 Eggs
- 30g Sugar
- 160ml Milk (any type)
- 140g Self-raising flour
Recipe:
1. Separate egg white and yolk.
2. Mix egg yolk, ricotta cheese and milk well.
3. Beat egg white with hand mixer and gradually add sugar. Beat until firm meringue forms.
4. Sift self-raising flour into batter and combine well.
5. Fold meringue into batter gently. *Over mixing will break the meringue.
6. Pour batter on hot plate. Cook for 3-4minutes each side.
7. Ready to enjoy.
Music:
Anne Burrell's Lemon Ricotta Pancakes | All-Star Best Thing I Ever Ate | Food Network
Fans give Anne's lemony pancakes 5 stars and glowing reviews! ????????
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All-Star Best Thing I Ever Ate is the ultimate guide to America's most-amazing meals, eats and treats as told by the pros who spend their lives obsessing over food. The food world's biggest stars discuss nothing but the best dishes — from sizzling steaks in Manhattan to giant sundaes under the bright lights of Las Vegas. And for those who want to make the best thing they ever ate, every episode is packed with great recipes you can cook at home.
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Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 1 hr 5 min
Prep: 25 min
Inactive: 30 min
Cook: 10 min
Yield: 4 servings
Ingredients
Strawberry coulis:
1 quart strawberries, topped and quartered
1/2 cup sugar
1/2 cup orange juice
Pancakes:
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt, plus a pinch for egg whites
1 heaping teaspoon baking powder
4 eggs, separated
1 heaping cup ricotta cheese
3/4 cup milk
2 Meyer lemons, zested and juiced
Butter, for cooking the pancakes
Powdered sugar, for dusting
Directions
Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
Pancakes:
Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
Preheat a griddle.
In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
What a flapjack!
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Anne Burrell's Lemon Ricotta Pancakes | All-Star Best Thing I Ever Ate | Food Network
Lemon Ricotta Pancakes - Easy Lemon Pancakes Recipe
Learn how to make Lemon Ricotta Pancakes! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Lemon Ricotta Pancakes recipe!
Fluffy Ricotta Pancakes
Ricotta pancakes are special because they are extra moist and fluffy inside. These are based on Bill Granger's ricotta hotcakes recipe from his bistro Bills, a breakfast institution in Sydney. Time to up your pancake game!
PRINT RECIPE:
Lemon Ricotta Pancakes
Here is what you'll need!
LEMON RICOTTA PANCAKES
Makes: 6 pancakes
INGREDIENTS
Pancakes
1 cup ricotta cheese
2 egg yolks
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons lemon zest
1 cup flour
1½ teaspoons baking powder
Blueberry Compote
2 cups blueberries
½ cup sugar
½ cup water
1 tablespoon lemon juice
PREPARATION
1. In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
2. In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
3. Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
4. Butter up a nonstick pan and pour in about ¼ cup worth of batter for each pancake.
5. Cook for 2-3 minutes on each side or until golden brown on the edges.
6. In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
7. Serve hot compote over stack of pancakes and dust with powdered sugar.
8. Enjoy!
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