Best 2 Lemon Raspberry Ricotta Pancakes Recipes
Indulge in a delightful culinary adventure with our tantalizing Lemon Raspberry Ricotta Pancakes, a symphony of flavors that will awaken your senses. These pancakes are not just a breakfast treat; they are an experience. Each bite offers a burst of vibrant lemon zest, complemented by the luscious sweetness of raspberries and the creamy richness of ricotta cheese. This article presents a collection of three unique recipes that cater to various dietary preferences:
1. **Classic Lemon Raspberry Ricotta Pancakes:** This timeless recipe forms the foundation of our pancake journey. It's a harmonious blend of fresh lemon juice, zest, and plump raspberries, enveloped in a tender ricotta-infused batter. The result is a stack of fluffy pancakes that are both light and satisfying.
2. **Vegan Lemon Raspberry Ricotta Pancakes:** Embracing the plant-based lifestyle, this recipe reimagines the classic pancakes with almond milk, flax eggs, and creamy cashew ricotta. The vibrant lemon and raspberry flavors remain the stars of the show, while the vegan ingredients provide a healthy and compassionate alternative.
3. **Gluten-Free Lemon Raspberry Ricotta Pancakes:** This recipe caters to those with gluten sensitivities or celiac disease. It utilizes a blend of gluten-free flours to create a light and airy batter that rivals its traditional counterpart. The explosion of lemon, raspberry, and ricotta flavors remains intact, ensuring a delightful gluten-free experience.
Whether you prefer classic, vegan, or gluten-free, these Lemon Raspberry Ricotta Pancakes will tantalize your taste buds and leave you craving more. So, gather your ingredients, crank up your favorite playlist, and let's embark on a culinary adventure that will elevate your breakfast or brunch to new heights.
LEMON-RASPBERRY RICOTTA PANCAKES
I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario
Provided by Taste of Home
Time 30m
Yield 24 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
LEMON & RICOTTA PANCAKES WITH RASPBERRY SAUCE
I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).
Provided by Melanie B.
Categories Breakfast
Time 20m
Yield 12 panckaes, 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
- To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
- Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
- Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
- Serve with the Raspberry Sauce and a sprinkle of fresh mint.
Tips:
- Use fresh ingredients: Fresh lemons and raspberries will give your pancakes the best flavor. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning them.
- Flip the pancakes only once: Flipping the pancakes too often will make them dry. Flip them only once, when the edges are golden brown and bubbles have formed on the surface.
- Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. You can keep them warm in a low oven until you are ready to serve them.
Conclusion:
Lemon raspberry ricotta pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a special occasion or a lazy weekend morning. With their bright citrus flavor and creamy ricotta filling, these pancakes are sure to be a hit with everyone at the table.
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