Best 2 Lemon Ricotta Pancakes With Figs Recipes
Indulge in a delightful culinary experience with our irresistible Lemon Ricotta Pancakes with Figs, a harmonious blend of sweet, tangy, and refreshing flavors. These pancakes are incredibly light and fluffy, with a tender crumb that melts in your mouth. The vibrant lemon zest and creamy ricotta cheese add a delightful burst of flavor, while the sweet figs provide a luscious contrast. Accompanying these delectable pancakes is a selection of three equally enticing recipes:
- **Strawberry Sauce:** Elevate your pancakes with a luscious strawberry sauce, bursting with the sweetness of fresh strawberries and a hint of tangy lemon.
- **Whipped Ricotta:** Experience the velvety smoothness of whipped ricotta, complemented by the subtle sweetness of honey and a touch of vanilla extract.
- **Fig Compote:** Create a delightful fig compote, showcasing the natural sweetness of figs, enhanced by the warmth of cinnamon and the zest of orange.
These accompaniments will elevate your Lemon Ricotta Pancakes with Figs to an extraordinary culinary journey, sure to impress your taste buds and leave you craving more.
LEMON-RICOTTA PANCAKES
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
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
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.
Tips:
- To ensure light and fluffy pancakes, make sure not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough pancakes.
- Allow the pancake batter to rest for a few minutes before cooking. This will help the flour fully absorb the liquids and result in a smoother batter.
- Use a well-seasoned griddle or non-stick pan for cooking the pancakes. This will help prevent them from sticking.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Flip the pancakes only once. Flipping them too often can result in deflated and unevenly cooked pancakes.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Lemon ricotta pancakes with figs are a delicious and unique breakfast treat that is perfect for any occasion. The pancakes are light and fluffy, with a hint of lemon and ricotta cheese. The figs add a sweet and juicy touch, making these pancakes irresistible. With a few simple tips, you can easily make these pancakes at home and enjoy a delicious and satisfying breakfast.
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