Easy Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!

Lemon Ricotta pancakes may seem like a fancy recipe, but they are super simple to make. Ricotta adds a light and fluffy texture to the pancakes. The lemon juice and lemon zest give a lovely, but subtle lemon flavor. We recommend serving these with either traditional maple syrup, buttermilk syrup, or blueberry syrup.

 

Can I add blueberries to lemon ricotta pancakes?

Yes, you can easily add blueberries to this recipe! Fresh blueberries can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. You can also use frozen blueberries, but be sure to defrost them completely and remove any excess moisture. Use up to 1 cup of either fresh or frozen blueberries in this recipe.

 

How do I know when to flip my pancakes?

Lemon ricotta pancakes should be cooked on a flat surface over medium high heat. To decide when to flip, look for bubbles in the batter. The edges will start lose their shine and then you’ll know it is time to flip. Your pancake should be golden brown on each side.

 

If you like this recipe, you may also be interested in these other delicious pancake recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Lemon Ricotta Pancakes

Easy Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Print Pin Rate

Servings: 12 pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • tablespoons  sugar
  • teaspoons  baking powder
  • teaspoon  baking soda
  • 1/2  teaspoon  salt
  • cup  milk
  • 3/4 cup ricotta cheese
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice

Instructions

  • In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt.

  • Whisk in milk, ricotta, eggs, lemon zest, and lemon juice.

  • Preheat a flat griddle over medium-high heat.

  • Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.

  • Cook other side until golden brown. Serve hot with syrup.

Course: Breakfast

Cuisine: American

Keyword: Lemon Ricotta Pancakes

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Perfectly Easy Homemade Waffle Recipe

Waffle Recipe

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Making homemade waffles has never been easier! This waffle recipe is fail proof and can be made ahead and kept in the fridge for up to 5 days. It makes a perfect waffle that is fluffy on the inside and crispy on the outside.

This waffle mixture is great because it is easy to throw together and you can keep it in the fridge for up to 5 days for quick morning breakfasts. For an extra special treat serve them with our Liquid Cinnamon Roll Syrup.

Can I make this ahead? How long does waffle batter stay good in the fridge?

Waffle batter can be made ahead and refrigerated for later use. Store in an airtight container in the fridge for up to 5 days. Before using, stir well. Some discoloration and graying can occur. Stirring will cause this discoloration to go away.

What kind of waffle maker do I need?

There are many styles and shapes of waffle makers on the market. Belgian style waffles are a thicker style of waffle with deeper pockets that can either be a circlular or rectangular shape. American style waffles are thin with small grid-like indentations rather than deeper pockets. American style waffle irons come in a variety of shapes including the traditional circular and rectangular shaped irons, as well as fun non traditional shapes like Star War’s characters, flowers, hearts, and more!

How many waffles does this waffle recipe make? Can I double or triple this recipe?

This recipe, as written, yields approximately 2 cups of matter, which makes approximately 4 Belgian style waffles and 6 American style waffles. The actual amount of batter needed can vary from iron to iron. Consult the owner’s manual that comes with your particular model of waffle maker. This recipe can easily be doubled or tripled.

If you like this recipe, be sure to check out our other delicious breakfast recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Perfectly Easy Homemade Waffle Recipe

Making homemade waffles has never been easier! This waffle recipe is fail proof and can be made ahead and kept in the fridge for up to 5 days. It makes a perfect waffle that is fluffy on the inside and crispy on the outside.

Prep Time5 mins

Cook Time15 mins

Total Time15 mins

Print Pin Rate

Servings: 4 belgian waffles

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter melted

Instructions

  • Preheat a waffle iron.

  • In a large mixing bowl, stir together flour, sugar, baking powder, and salt.

  • Pour in buttermilk, eggs, vanilla extract, and melted butter. Stir until well combined.

  • Cook in a preheated waffle maker using 1/2 cup of batter for Belgian style, and 1/3 cup for American style. Amount of batter varies based on waffle iron.

  • Serve hot with syrup, fresh berries, and/or whipped cream

Nutrition

Calories: 543kcal | Carbohydrates: 57g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 154mg | Sodium: 493mg | Potassium: 541mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20% | Calcium: 27.9% | Iron: 19.6%

Course: Breakfast

Cuisine: American

Keyword: Waffle Recipe

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Blueberry Pancake Bread

Blueberry Pancake Bread Loaf

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Blueberry pancake bread takes classic blueberry pancakes and turns them into loaf form. It has crumble topping and can be served as bread slices, or topped with syrup. 

We’ve taken our crowd favorite recipe for blueberry pancakes and turned it into a loaf bread. Not only is this a fun way to serve pancakes to a crowd (rather than cooking to order), it also has a delicious crumble on top so you can serve this up just as a delicious slice of bread. The crumble on top is optional, but as with most crumbles, it does add a delicious sweet texture to the top of the loaf.

 

What kind of toppings should I put on my pancake bread?

You can use regular maple syrup or blueberry syrup to top your pancake bread, just like you would regular pancakes. This bread can also be eaten as slices with no additional syrup.

Can I use regular milk instead of buttermilk?

You can use regular milk instead of buttermilk in the recipe. However, using buttermilk will make the recipe better in my opinion. Learn how to make your own quick homemade buttermilk here.

Why does it take so long to bake?

When a person cooks a pancake on a griddle or skillet the pancakes turn out to be about a quarter of an inch thick. These quarter inch pancakes take about 3 to 5 minutes to cook. Because this is a loaf of pancake, it needs a longer amount of time to cook all the way through.

How long is pancake bread good for?

Pancake bread needs to be stored in a fridge or freeze in an airtight container. Leftovers will be good in the fridge for two to three day and in the freezer for one to two months.

 

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Blueberry Pancake Bread

Blueberry pancake bread takes classic blueberry pancakes and turns them into loaf form. It has crumble topping and can be served as bread slices, or topped with syrup. 

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Print Pin Rate

Servings: 8 large slices

Ingredients

Crumble Topping

  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold salted butter cut into small pieces

Pancake Bread

  • 2 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 6 ounces fresh or frozen* blueberries

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×5 inch loaf pan.

  • In a medium bowl, prepare the crumble topping by stirring together brown sugar, flour, and salt. Use a pastry cutter (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.

  • In a large mixing bowl, stir together flour, sugar, baking soda, and salt.

  • Whisk in buttermilk, eggs, and melted butter just until combined. Use a rubber spatula to gently fold in blueberries.

  • Pour batter into prepared pan. Sprinkle crumble topping generously over the top of the batter in an even layer. 

  • Bake in the preheated 350 degree oven for 50-60 minutes until middle of loaf is set. Serve hot or room temperature with maple syrup.

Notes

If you want to use frozen blueberries, thaw and rinse the blueberries, drain well, and pat them dry. Frozen berries have excess liquid due to the freezing process and you just need to make sure to get rid of that before proceeding to use in the recipe.

Course: Bread, Breakfast

Cuisine: American

Keyword: Blueberry Pancake Bread

Blueberry Pancake Bread with Syrup

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