Sometimes I add bananas or peanut butter, sometimes a side of bacon. Occasionally I make strawberry and chocolate chip pancakes. Before ricotta pancakes entered my life, these Perfect Fluffy Buttermilk Pancakes were my go-to. I know, I know. Why yes, yes it is. And that same secret ingredient that makes moist, tender meatballs and creamy pastas also happens to make the richest, fluffiest pancakes around. The ricotta just makes them extra moist and fluffy, with a custardy texture that is positively divine.
Like my favorite buttermilk pancake recipe, these ricotta pancakes use separated eggs to impart more fluffiness. If you have time, allowing the batter to sit for minutes before cooking will also aid in fluffiness.
I usually just let it sit while I preheat the griddle. I love using an electric griddle for these because you can make a lot of pancakes at once, and the completely flat surface allows them to cook more evenly. I prefer frying pancakes in butter. I like to serve these ricotta pancakes with fresh berries and maple syrup or sliced bananas and pecans. This pancake recipe makes just enough for our small family, but you can absolutely freeze any leftover pancakes!
These easily reheat in the microwave and can make for a great quick and easy breakfast treat. I hope you love these as much as my family does! If you give them a try, come back to let me know what you think!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use. Leave a review, or head over to Instagram and share a photo! Tag your projects with neighborfoodies! Wow, This looks yummy also easy to make.
I think it will be the perfect meal for breakfast. I will try it for sure. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, whisk together milk and ricotta, then add eggs, one at a time.
Stir in vanilla, lemon juice, and zest. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes. Flip and cook other side until golden, another 3 minutes. Repeat with remaining batter. Serve with maple syrup and powdered sugar.
You may be able to find the same content in another format, or you may be able to find more information, at their web site. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta and fresh lemon. Some of you may be thinking, really, cheese in pancakes? Think more of on the sweets side of what ricotta can create like my:.
Like other pancake recipes these are so easy to whip up. You can also add blueberries or raspberries to these pancakes. This way you get the same amount in each pancake and they are evenly spaced. Anyone else have a Saturday or Sunday breakfast tradition every week that the whole family looks forward too?
More Comments. Home » Recipes » Breakfast. Ricotta Cheese in Pancakes? Then in one bowl whisk together the dry ingredients and make a well or big bowl shape in the center using your hands. In a separate bowl whisk together the milk, eggs and ricotta. Then to the milk mixture pour in melted butter, lemon zest and lemon juice and whisk just to blend. Then butter the griddle just before you are going to pour the batter on otherwise it burns or vegetable oil works as well.
Flip using a large spatula and cook opposite side until golden brown.
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