Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

2 cups all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1-1/2 cups whole milk
1 cup ricotta cheese
1-1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
2 teaspoons lemon zest
Butter

In a large bowl combine the flour, sugar, baking soda, baking powder and salt.  Stir well.

In a separate bowl lightly beat the eggs with a whisk.  Add the milk, ricotta and vanilla extract and beat until well combined and little frothy. 

Stir the milk mixture into the flour mixture just until everything is combined.  Quickly fold the lemon juice and lemon zest into the batter.  Don't overmix!

Pour batter by 1/3 cupfuls onto a buttered hot griddle and cook until the batter forms small bubbles on top and the edges start to dry out a bit.  Flip and cook the other side until golden brown.  Repeat with remaining batter.  Serve warm with syrup or whipped cream.

These are excellent with Blackberry Syrup!  This is going to be my go-to recipe for using up leftover ricotta cheese from now on!!  

 Recipe found on Pinterest and linked to http://bakerbynature.com/lemon-ricotta-pancakes/#more-32192

The BEST Buttermilk Pancakes

1 cup flour

1/2 tsp salt

1 tsp baking soda

1 Tbsp sugar

1 egg

1 cup buttermilk (plus extra if needed)

2 Tbsp melted butter

Preheat lightly buttered griddle.

Mix flour, salt, soda, and sugar.  Add the egg, buttermilk and melted butter; stir until all ingredients are combined but still lumpy.  The batter should be thick and puffy looking.

Drop 1/3 cup batter onto the griddle, spreading a bit with the cup to make round pancakes  Cook until lightly browned on both sides, 1-2 minutes per side.

These are EXCELLENT pancakes and I will definitely be making these again and again!  This recipe made 9 pancakes.

Buttermilk Pancakes with Amazing Buttermilk Syrup

Buttermilk Pancakes with Amazing Buttermilk Syrup

PANCAKES:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp sugar
1 egg
1-1/2 cups buttermilk
2 Tbsp butter, melted

SYRUP:
1/4 cup butter
1/4 cup + 1-1/2 Tbsp sugar
1/4 cup buttermilk
1/2 tsp baking soda
1/2 tsp vanilla

Sift the flour, baking powder, soda, salt and sugar into a bowl.  Add egg, buttermilk and melted butter and whisk until well combined.  Pour 1/4 cup portions onto a hot, buttered griddle and cook until golden brown on both sides, turning once.  Makes 12 delicious, melt-in-your-mouth pancakes.

For the syrup (and don't skip this because it is so much better than regular syrup with these pancakes!):  In a small saucepan, combine the butter, sugar and buttermilk.  Heat over medium heat until sugar completely dissolves and just before it comes to a boil.  Remove from the heat and stir in the baking soda and vanilla.  It will foam up so be prepared!  Serve hot with the pancakes.  Your tummy will thank you!

These are the BEST pancakes I've ever eaten in my life and the syrup was AWESOME!  I halved the original recipe since it's only John and I for breakfast but we ate them all!  Seriously!

Found on Pinterest and traced to chef-in-training.com.

Orange Pancakes with Sunshine Orange Sauce

2 cups biscuit mix
3 tablespoons plus 1/4 cup sugar, divided
2 large eggs
1 1/2 cups orange juice, divided
3/4 cup milk
1 1/2 teaspoons cornstarch

Combine biscuit mix and 3 Tbsp sugar in a large bowl; make a well in center of mixture. 

Combine eggs, 3/4 cup orange juice, and milk in a small bowl, stirring well; pour into well of biscuit mix mixture, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the remaining 1/4 cup sugar, cornstarch, and remaining 3/4 cup orange juice; bring to a boil over medium heat, stirring constantly; boil 1 minute.

Serve pancakes with warm orange sauce.

Seriously, these may be the BEST pancakes I've ever eaten in my life!  I loved them!!  From Mr. Food.

Oatmeal Brown Sugar Pancakes

2 cups Bisquick
1/2 cup quick cooking oats
2 Tbsp brown sugar
1 1/4 cups milk
2 eggs
1/2 tsp cinnamon

Combine all ingredients and stir until batter is smooth.  Heat a greased griddle and pour about 1/4 cupful of batter for each pancake onto it.  Cook until the pancakes begin to bubble and the edges start to look dry then flip them and cook until the other side is browned.

Serve hot with butter and syrup.

This made about 15 pancakes and they were very good!    Adapted from recipe found at www.bakingjunkie.com.

Sourdough Pancakes

You need to start this the night before you plan to make them.

Sourdough Pancakes

Overnight Sponge:
1 cup sourdough starter, unfed
2 cups King Arthur unbleached all-purpose flour
2 tbsp sugar
2 cups buttermilk

Stir down your unfed starter and measure 1 cup into a large mixing bowl.  Stir in the flour, sugar and buttermilk.  Cover and let rest at room temperature overnight.

Pancake Batter:
All of the Overnight Sponge
1/4 cup melted butter
2 large eggs
3/4 tsp salt
1 tsp baking soda

In a small bowl or mixing cup, beat the eggs and melted butter. Add to the overnight sponge mixture and stir to mix.  Add the salt and baking soda, stirring to combine.  The batter will poof up and start to bubble!  (It's alive!)

Spoon the batter onto your hot, buttered griddle and cook until the pancakes start to bubble and get dry on the edges, then flip them and cook until done. Serve with butter and syrup.

Since this was my first time making Sourdough Pancakes I wasn't entirely sure what to expect.  They were tasty, a little bit of a sour bite on the tongue, but good.  They were a lot thinner than the pancakes I usually make...almost crepe-like, with a pretty lacy look as they browned.

Recipe from the King Arthur Flour website.  You can use the same batter for waffles, which I will be trying soon!