Mushroom Galette

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.…

A Couple Cooks – Recipes worth repeating.

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.

Mushroom galette

Looing for a stunning fall or winter vegetarian dinner idea? Try a savory Mushroom Galette! This free-form French tart isn’t just for dessert. Make it with a savory filling and it’s a fun vegetarian main dish, like a quiche. This one stars meaty mushrooms, layered over a fluffy smear of ricotta and Parmesan cheese and scented with garlic and fresh thyme. It’s all packed into a flaky, buttery crust and baked to perfection. The smell alone had us salivating before the first bite. Ready to bake?

Ingredients for this mushroom galette

galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. That’s right: no pie plates or precise rolling and cutting! Simply roll out the dough, add filling and fold over the crust. Galettes are most often served as desserts, like a peach galette or blueberry galette. But they work as savory pies too, like a tomato galette or mushroom galette. Here’s what you’ll need for this mushroom galette recipe:

  • Mushrooms: a mix of cremini (baby bella) and shiitakes makes for a nuanced, complex flavor
  • Olive oil
  • Soy sauce
  • Garlic powder, onion powder, smoked paprika, dried thyme
  • Ricotta cheese
  • Parmesan cheese
  • Garlic
  • Fresh thyme
  • Flour
  • Butter
  • Salt
  • Baking powder
  • Egg
Mushroom Galette

Tips for working with galette dough

The main part of this mushroom galette that takes a bit of technique? The pastry dough! Now, this galette dough is easy to work with, but there are a few things to keep in mind when making the pastry. Here are a few tips:

  • Weigh the flour in grams (or spoon and level it). Weighing your flour on a food scale in grams provides the most accurate measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the back of the spoon. This is more accurate than scooping flour right out of the container, which can result in more flour per cup.
  • Add just enough water for the dough to come together. It should take around 5 to 6 tablespoons, but maybe slightly more depending on the exact flour amount.
  • Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and mushrooms.
  • Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.

For the egg wash

Before baking this mushroom galette, it’s important to brush the crust with an egg wash and sprinkle with salt. An egg wash makes a nice golden sheen on the crust. Full disclosure: we were out of eggs and had to brush on heavy cream to the crust for these photos (a substitute for an egg wash). You can tell it doesn’t have quite the sheen as the crusts in our other galette recipes! So an egg wash is the way to go.

Mushroom Galette

Serving this mushroom galette

Once you bake up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the best texture. Here’s what to know:

Storage info

Got leftovers of this mushroom galette? Place it in a storage container and refrigerate for up to 3 days. You can also make it 1 day in advance: bake it, then refrigerate over night. Before serving, leave it out on the counter for about 30 minutes to let it come to room temperature. If desired, reheat it in a 350 degree oven until warmed through.

Mushroom Galette

More galette recipes

You can make a galette in every season with many fruits and vegetables! Here are a few more recipes to try:

This mushroom galette recipe is…

Vegetarian.

Print
Mushroom galette

Mushroom Galette


Description

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.


Ingredients

For the galette dough 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Flaky sea salt, for sprinkling

For the filling

  • 16 ounces cremini mushrooms, cleaned and sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce (or tamari)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¾ teaspoon kosher salt, plus more to sprinkle
  • ¾ cup whole milk ricotta
  • ½ cup shredded Parmesan cheese
  • 1 small garlic clove, grated
  • Fresh ground black pepper
  • 2 sprigs fresh thyme, for topping

Instructions

  1. In a medium bowl, mix the flour, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Clean and slice the mushrooms. Toss them in a bowl with the olive oil, soy sauce, garlic powder, onion powder, smoked paprika, thyme, and ½ teaspoon kosher salt. Place them in a single layer on a parchment lined baking sheet and bake for 20 minutes until tender.
  5. In a medium bowl, mix the ricotta cheese, Parmesan cheese, garlic, ¼ teaspoon kosher salt, and a few grinds black pepper. 
  6. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  7. Gently spread the ricotta mixture on the dough, then add the mushrooms, leaving at least 2 inches of dough around the outside edge. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Top with fresh thyme leaves.
  8. Whisk the egg and use a pastry brush to brush it onto the crust. Then top the crust with a small sprinkle of flaky sea salt. 
  9. Bake the galette for 30 to 33 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool for at least 10 minutes, then slice into pieces and serve. It’s also great at room temperature or cold. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.

A Couple Cooks - Recipes worth repeating.

Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you’ll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.

The post Ricotta Pancakes appeared first on Budget Bytes.

If you haven’t added ricotta to your pancake game-you’re truly missing out. I know, I know. Cheese in a pancake sounds awful. But stay with me. Ricotta transforms pancakes into airy, creamy, custardy delights. Once you taste these luscious ricotta pancakes, you’ll be making them non-stop.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

Why would I add Ricotta to a pancake?

Why? Not to steal Loreal’s thunder, but- because you’re worth it. That’s precisely why you need ricotta in your pancakes. It’s still a pancake… just better. And you always deserve better. Plus ricotta doesn’t necessarily add flavor as much as it does mouth feel. It doesn’t taste cheesy, and it’s not ooey-gooey. Instead, these pancakes taste creamy, and the crumb is so moist it’s almost custard-like. The whipped egg whites lend airiness. You almost don’t need syrup. Almost. I can’t stop myself from dropping loads of blueberry sauce on each one.

Do I Have To Whip Egg Whites?

Yes, you’re going to have to whip egg whites. IT’S WORTH IT. These are birthday-breakfast-in-bed-tell-me-you-love-me pancakes. This is the recipe you use to impress your future mother-in-law. The one you trot out for that special brunch attended by the frenemy you imaginary fight with when you’re stopped at a red light. (Don’t act. We all have at least one.)

ADDITIONAL INGREDIENTS YOU CAN ADD TO RICOTTA PANCAKE BATTER

In the case that you want to take this batter to the next level (I’m talking a Princess Jasmine A Whole New World MOMENT) try adding these little nuggets of goodness:

  • A 1/2 tablespoon of lemon or orange zest
  • A 1/4 cup of dark chocolate chips
  • A 1/4 cup of chopped dried apricots
  • A 1/4 cup of your favorite berry
  • A 1/4 cup of chopped walnuts
Overhead shot of ricotta pancake stack with a pat of butter.

Can I make RICOTTA PANCAKE batter ahead of time?

I wish. Because it has whipped egg whites, this batter is more fragile than a Hollywood ego. (Don’t come at me if you live in LA. You know exactly what I’m talking about.) The fluffiness of those whipped whites doesn’t last forever. So as soon as you make the batter, you should cook it. The best you can do to save time is to mise everything out. (That’s just chef speak for measuring out all of your ingredients and having everything ready to go.) You can pre-mix the dry ingredients, of course. But you’ll have to make the batter the day of.

How To Store, Thaw, and Reheat Ricotta Pancakes.

I doubt you’ll have leftover pancakes. But in case you do: refrigerate in an air-tight container with parchment paper between each layer for up to four days. Do the same if you’re going to freeze them, where they will keep for a couple of months. To reheat, you can just put them in the microwave and cook in 30-second increments until they start to steam. I prefer to warm them in an oven at 350°F. Add a cup of water to an oven-safe container and place it in your oven before you start preheating. It will keep the pancakes from drying out.

What Can I Serve RICOTTA Pancakes With?

Top them with lemon curd, blueberry sauce, or strawberry syrup. Serve them with Fruit Salad or an Omelet. Or eat them with your bare hands while you watch a Handmaid’s Tale and wonder what happened to women’s rights. (Very specific, I know. But I highly recommend it.)

Side shot of a stack of ricotta pancakes with blueberry sauce on top.
Side shot of a stack of ricotta pancakes with blueberry sauce on top.
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Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you'll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.
Course Breakfast, Brunch
Cuisine American
Total Cost $2.29 recipe / $0.57 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 2 pancakes each
Calories 364kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 large eggs $0.36
  • 1 cup flour $0.09
  • 1 tsp baking powder $0.03
  • 1 Tbsp granulated sugar $0.01
  • 1/8 tsp salt $0.01
  • 1 cup ricotta* $1.22
  • 1 cup milk $0.24
  • 1/2 tsp vanilla extract $0.29
  • 2 Tbsp oil, for cooking $0.04

Instructions

  • Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.
  • Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
  • Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
  • Add the dry ingredients on top of the ricotta mixture and gently fold it in.*
  • Beat the egg whites until stiff peaks form. Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.
  • Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.
  • Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.
  • Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.

See how we calculate recipe costs here.

Notes

*If ricotta is very wet, set it in a fine-mesh strainer and press down on it with a ladle to remove excess liquid.
*Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Nutrition

Serving: 2pancakes | Calories: 364kcal | Carbohydrates: 32g | Protein: 15g | Fat: 19g | Sodium: 285mg | Fiber: 1g
Overhead shot of ricotta pancake stack with blueberry sauce and a fork with a slice of the stack on it.

How to Make RICOTTA PANCAKES – Step by Step Photos

Overhead shot of egg yolksd and egg whites in separate ramekins.

Separate the eggs into yolks and whites. Beat the egg yolks until they run in a smooth stream through the tines of a fork. Set the whites aside

Overhead shot of dry ingredients and a whisk in a white bowl.

Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.

Overhead shot of wet ingredients in a white bowl.

Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.

Overhead shot of wood handled rubber spatula mixing wet and dry ingredients.

Add the dry ingredients on top of the ricotta mixture and gently fold it in. Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Overhead shot of hand mixer whipping egg whites in a white bowl.

Use a hand mixer with whisk attachments to beat the egg whites until stiff peaks form. If you don’t have a hand mixer, use a whisk and a whole lot of elbow grease.

Overhead shot of egg whites being mixed into pancake batter in a white bowl with a wood handled rubber spatula in it.

Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it. Add the remaining egg whites to the top of the batter and fold them in with a spatula.

Overhead shot of pancake batter in a white bowl with a wood handled rubber spatula in it.

Continue to gently fold in the egg whites until they’re incpororated. Lumps are OK; if you over-mix, you will remove all the air from the batter.

Overhead shot of pancake cooking in a pan.

Place a medium-sized pan over medium heat. Add 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan. Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes.

Overhead shot of cooked pancake in a pan.

Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as necessary. Makes about 8 pancakes.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

The post Ricotta Pancakes appeared first on Budget Bytes.

Ricotta Pancakes

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.…

A Couple Cooks – Recipes worth repeating.

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.

Ricotta Pancakes

There are so many ways to make a pancake, and we’ve tried almost every which way: like classic, buttermilk, blueberry, almond flour, oatmeal, and banana pancakes. But at the very top in our favorite methods for this tasty breakfast are Ricotta Pancakes! Adding ricotta cheese to pancakes makes a lusciously fluffy texture and rich flavor. It also packs the breakfast cake with protein, making them more filling than the standard flapjack. Taste it once and you won’t want to go back!

Ingredients in ricotta pancakes

Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes: but add it to pancakes and it makes them extra fluffy! This ricotta pancakes recipe is simple, and the only special ingredient you need is the cheese. Everything else you likely already have on hand in your pantry and fridge. Here’s what you’ll need for ricotta pancakes:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Butter, for cooking

Want to mix it up? Try our Lemon Ricotta Pancakes for a tangy spin on the classic. Adding lemon zest is a natural way to heighten the flavors and bring a citrusy brightness to the dish.

Ricotta Pancakes

Ricotta makes high protein pancakes

Ricotta cheese makes an impossibly fluffy, delightful texture to a pancake. At the same time, it adds a significant boost of protein. This makes these flapjacks much more satisfying than a classic pancake, and helps them keep you full for hours. Here’s a comparison of the protein levels in ricotta pancakes vs the standard all-purpose flour flapjack:

  • 1 ricotta pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
  • 1 standard pancake has approximately 4 grams protein. So the cheese version has almost double the protein!

Tips on cooking ricotta pancakes

Cooking ricotta pancakes is similar to the traditional flapjack method. But keep in mind, the texture is slightly different because of the eggs and cheese. Here’s what to note when cooking:

  • Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. Non-stick is helpful and you don’t have to grease it.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
  • When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast.
Ricotta Pancakes Recipe

Pancake topping ideas

This ricotta pancakes recipe is so light and fluffy, you barely need any toppings to make it taste good! Just a drizzle of maple syrup and a dusting of powdered sugar are perfect. However, if you’d like to get fancier, you can dress up your ricotta pancakes: and it’s fun to bring in seasonal elements! Here are a few ideas:

And that’s it! Let us know what you think of this recipe in the comments below. It’s one of our favorite ways to enjoy a lazy morning breakfast.

Ricotta Pancakes

More ricotta recipes

Love this Italian cheese? Here are a few more great ways to enjoy ricotta; some traditional and some more unique:

This ricotta pancakes recipe is…

Vegetarian.

Print
Ricotta Pancakes

Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes

Description

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • Butter, for cooking

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla extract.
  2. In another medium bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium low heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Ricotta pancakes, Ricotta pancake, ricotta pancake recipe

A Couple Cooks - Recipes worth repeating.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

19 Creamiest, Dreamiest Ricotta Cheese Recipes

Ricotta cheese is a necessary part of life, by which I mean it is a necessary ingredient in lasagna, and lasagna is life. But rarely do we sing the praises of ricotta the way college students do about burrata after studying abroad in Italy for three mo…

Ricotta cheese is a necessary part of life, by which I mean it is a necessary ingredient in lasagna, and lasagna is life. But rarely do we sing the praises of ricotta the way college students do about burrata after studying abroad in Italy for three months, or the way we obsessed over blocks of feta on TikTok.

Now is ricotta’s long overdue chance to step in the spotlight. We have 19 recipes—starting with two homemade ricotta recipes (one for the stovetop and the other for your Instant Pot), moving all the way to ricotta toasts, pasta, pizza, and pancakes.

Read More >>

Lemon Ricotta Pasta

This lemon ricotta pasta recipe makes a creamy, zingy sauce in minutes! It’s a shortcut that makes mealtime easy. Here’s…

A Couple Cooks – Recipes worth repeating.

This lemon ricotta pasta recipe makes a creamy, zingy sauce in minutes! It’s a shortcut that makes mealtime easy.

Lemon Ricotta Pasta

Here’s a quick and simple pasta recipe that’s the perfect shortcut for weeknights: Lemon Ricotta Pasta! Mixing ricotta cheese with olive oil, Parmesan and a little pasta water makes a makeshift white sauce that’s ideal for coating on long noodles (who knew!). This quick weeknight trick has become a staple over here: the zing of the lemon zest makes it absolutely irresistible not to keep slurping down noodles.

Ingredients in lemon ricotta pasta

Ricotta is a creamy Italian cheese with a mild flavor that’s famous for its use in lasagna: but it’s ideal for long noodles, too. The great part about this lemon ricotta pasta? It requires just 1 minute of cooking to form a beautifully creamy white sauce. You’ll literally stir together a few ingredients and voila: a creamy sauce. Here’s what you’ll need for whipping up this pasta at home:

  • Bucatini or spaghetti noodles (or your noodle of choice)
  • Ricotta cheese
  • Olive oil
  • Grated Parmesan cheese
  • Salt and pepper
  • Lemon zest
Lemon Ricotta Pasta

Tips for lemon ricotta pasta

This lemon ricotta pasta recipe could not be easier: boil the pasta, stir together the sauce ingredients, and combine! There’s not much cooking here. But there are a few minor tips that can make or break the recipe:

  • Save the pasta water! This ingredient is used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us that helps. After you start the pasta, place your strainer in the sink, then place a liquid measuring cup inside as a reminder. When you go to dump the pasta, you’ll think: what’s that liquid measuring cup? Oh yes, I need to save the pasta water!
  • Make sure to cook the pasta to al dente. This means “to the bite” in Italian: when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
  • The texture is best when served immediately. This lemon ricotta pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture.

Leftovers and storage instructions

Want to eat this lemon ricotta pasta the next day? You can, though it’s not quite as good as the day of. This pasta is best with piping hot fresh pasta and sauce warm from the stove. It does get a gummier texture as it sits, and especially once it’s cooled. Here’s how to freshen up your leftovers:

  • Leftovers become drier over time, and with refrigeration. You can store the pasta about 2 days refrigerated, but the texture becomes drier.
  • How to reheat it? You can reheat the pasta with a splash of milk on the stovetop, and revive the flavors with a pinch or two of salt. Make sure to generously garnish with grated Parmesan cheese as well.
Lemon Ricotta Pasta

What to serve with lemon ricotta pasta

Want a few fast and easy side dishes to serve with this pasta? Anything from a quick green salad to lemony peas works here. If you’re serving it as a main dish, think about dishes that add additional protein. Here are a few ideas:

Lemon Ricotta Pasta

More ricotta recipes

Ricotta makes magic with pasta, toast, desserts, and more! Here are some of our favorite ricotta recipes:

This lemon ricotta pasta recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Print
Lemon Ricotta Pasta

Lemon Ricotta Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This lemon ricotta pasta recipe makes a creamy, zingy sauce in minutes! It’s a shortcut that makes mealtime easy.


Ingredients

  • 12 ounces bucatini or spaghetti
  • 1 cup ricotta cheese
  • 1 tablespoon olive oil
  • ½ cup grated Parmesan cheese, plus more to garnish
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • Zest of 1 lemon (plus reserve some for garnish)
  • ¼ cup pasta water
  • For the garnish: chopped parsley, red pepper flakes (optional)

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve ½ cup of the hot pasta water, then drain the pasta.
  2. In a saucepan, mix the ricotta, olive oil, Parmesan cheese, kosher salt, black pepper, lemon zest, and ¼ cup pasta water. Warm over medium heat and stir until a creamy sauce forms, about 1 minute. 
  3. Pour the sauce onto the noodles and stir to combine. Add another splash of pasta water to help the sauce coat the noodles. Serve with chopped parsley, additional grated Parmesan cheese and the reserved lemon zest. (Leftovers last 2 days refrigerated but the sauce becomes thick when cold. Reheat with a splash of milk and additional kosher salt to revive the flavors.)
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Lemon ricotta pasta

A Couple Cooks - Recipes worth repeating.

Ricotta Toast

Ricotta toast makes a deliciously easy breakfast or lunch! Slather on ricotta, then top with sweet or savory toppings. Here’s…

A Couple Cooks – Recipes worth repeating.

Ricotta toast makes a deliciously easy breakfast or lunch! Slather on ricotta, then top with sweet or savory toppings.

Ricotta Toast

Here’s a genius simple idea that tastes far greater than the sum of its parts: Ricotta Toast! Spread ricotta cheese on toast, then load it up with sweet or savory toppings. Go basic with juicy ripe tomatoes and a drizzle of olive oil, or hearty with tender smoked salmon, capers and fresh dill. Or go sweet with fruit, a drizzle of honey and cinnamon. Anything goes here! It’s a simple meal that feels luxuriously elegant, and we’re making them on repeat over there.

What you need for ricotta toast

Ricotta toast is ricotta cheese that’s spread on toast, then topped with savory or sweet toppings. It got loads of exposure after going viral on TikTok, but it’s a basic idea that’s been around for years. Use either plain seasoned ricotta or whipped ricotta as the base, then top it with the creative toppings of your choice. Here are the required ingredients:

  • Bread: It’s best with artisan-style crusty bread, but you can use any store-bought loaf
  • Ricotta: This healthy cheese is packed with protein and makes the ideal smooth base. It’s great right out of the container, but you’ll want to season with salt and pepper since its flavor is rather bland. Or, you can make Whipped Ricotta: an airy, fluffier version that tastes transcendental.
  • Toppings: The great thing about ricotta toast? It works sweet or savory. Add the veggies, protein or fruits of your choice. See below for more options!
Ricotta Toast

Whipped ricotta vs plain

Ricotta toast is fantastic with ricotta cheese right out of the tub, seasoned with salt and pepper. But to make the most delicious of all ricotta toast, try the whipped version! Here’s why it’s worth the extra time:

  • Whipped ricotta has a light and airy texture to contrast with the bread and toppings. It really does make this toast that much better.
  • How to make it? Place 16 ounces whole milk ricotta, 3 tablespoons milk and 1 tablespoon olive oil in a bowl and whisk with a whisk for about 2 minutes until light and fluffy.
Ricotta Toast

Ricotta toast topping ideas

The fun part about ricotta toast is creativity: there are endless ideas of how to arrange the toppings! It’s a customizable idea that works for breakfast, lunch, snacks…or even a simple dinner (like on days where you just don’t want to think). Here are a few ideas for ricotta toast toppings, both savory and sweet:

  • Smoked salmon: A favorite: packed with both flavor and protein! Add capers, red onion and fresh dill
  • Tuna: Canned tuna is also great and filling
  • Prosciutto: Add prosciutto is another savory protein-filled option
  • Hard boiled eggs: Add additional protein with Stovetop Hard Boiled Eggs or Steamed Hard Boiled Eggs.
  • Tomatoes: Juicy ripe heirloom tomatoes are divine
  • Avocado: Avocado ricotta toast is another filling, hearty idea
  • Other vegetables: Try cucumbers, radishes, pickled vegetables, shredded carrots, and so forth
  • Fresh herbs: Herbs add great flavor (chives, thyme, dill, basil, etc)
  • Apples and pears: Sliced apples with a drizzle of honey and dusting of cinnamon is another favorite
  • Berries: Sliced strawberries, blackberries, blueberries, and raspberries are also fantastic
  • Chopped nuts: Top a fruity toast with chopped pistachios, hazelnuts, pecans, walnuts, almonds or other nuts
Ricotta Toast

Is ricotta healthy?

Can ricotta cheese be considered a healthy cheese? Yes! Ricotta is a creamy, white cheese that’s loaded with protein. Here are a few nutrition facts about ricotta (via Healthline):

  • Ricotta is high in protein. One ½ cup serving of ricotta has 12 grams protein!
  • The whey in ricotta could promote muscle growth and help lower blood pressure.

More ricotta recipes

There are so many great ways to eat ricotta: of course, this ricotta toast is a favorite! Here are a few more fun ricotta recipes:

This ricotta toast recipe is…

Vegetarian.


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Ricotta Toast

Ricotta Toast


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving

Description

Ricotta toast makes a deliciously easy breakfast, lunch or snack! Slather on ricotta, then top with sweet or savory toppings.


Ingredients

  • 1 cup whole milk ricotta cheese or Whipped Ricotta (see Step 1)
  • Kosher salt
  • Fresh ground pepper
  • Slices of bread
  • For the salmon toast: Smoked salmon, capers, red onion, fresh dill
  • For the tomato toast: Ripe tomatoes, garlic salt, chives or green onion, olive oil
  • For the avocado toast: Ripe avocado, radishes, garlic salt
  • For the apple honey toast: Apple slices, honey, chopped pistachios, cinnamon
  • Other ideas: Strawberries, blackberries, blueberries, pears, cucumber, canned tuna, canned salmon, prosciutto, hard boiled eggs, fresh herbs, pickled vegetables, etc.

Instructions

  1. Stir together the ricotta with ¼ teaspoon kosher salt and several grinds of fresh ground pepper; taste and adjust seasoning as desired. Or, make the Whipped Ricotta: place 16 ounces whole milk ricotta, 3 tablespoons milk and 1 tablespoon olive oil in a bowl and whisk with a whisk for about 2 minutes until light and fluffy.
  2. Toast the bread.
  3. Salmon toast: Spread the ricotta on the toast. Top with smoked salmon, drained capers, sliced red onion and fresh dill sprigs. Add 1 grind fresh black pepper.
  4. Tomato toast: Spread the ricotta on the toast. Top the toast with the sliced tomatoes, chopped chives or green onion, drizzle of olive oil, a small pinch salt and fresh ground pepper.
  5. Avocado toast: Spread ricotta on the toast. Top the toast with sliced radishes, drizzle of olive oil, and a small pinch salt and fresh ground pepper.
  6. Apple honey toast: Spread ricotta on the toast. Add apple slices, a drizzle of honey, chopped pistachios, and a pinch of cinnamon.
  • Category: Breakfast or Lunch
  • Method: No cook
  • Cuisine: Healthy
  • Diet: Vegetarian

Keywords: Ricotta toast

A Couple Cooks - Recipes worth repeating.

Baked Ziti

Baked ziti with ricotta is Italian comfort food at its finest! This easy recipe is simple to bake up and…

A Couple Cooks – Recipes worth repeating.

Baked ziti with ricotta is Italian comfort food at its finest! This easy recipe is simple to bake up and feeds a crowd.

Baked Ziti

Here’s a dish that will be a winner any day of the week: Baked Ziti! This Italian American casserole is packed with savory flavor and cozy nostalgia. Its surface is filled with pockets of seasoned ricotta, lakes of garlicky tomato sauce, and punctuated by strands of gooey mozzarella. Side benefit: the wafting aroma makes your kitchen smell like a dream! This baked pasta is ideal for feeding a crowd, or a half recipe works for a cozy romantic dinner. What are you waiting for?

Ingredients in baked ziti

Baked ziti appears to be an Italian American invention, though the tradition of baked pasta dates back to the late Middle Ages in Italy. As with any classic recipe, there are many ways to make baked ziti. Most recipes include pasta, tomato sauce and a filling of ricotta cheese and Parmesan, topped with mozzarella and baked until bubbly. Many include sausage, but ours is a vegetarian spin that’s one step easier but still full of flavor. Here’s what you’ll need for this baked ziti recipe:

  • Ziti pasta (or penne or rigatoni)
  • Garlic
  • Fennel seeds
  • Olive oil
  • Marinara sauce and fire roasted tomatoes
  • Ricotta, Parmesan and mozzarella cheese
  • Lemon zest
Baked Ziti

Keys to the flavor

This baked ziti recipe is easy, with a few simple tricks for big flavor. Here’s what to note about this recipe:

  • It uses both marinara sauce and canned fire roasted tomatoes. This way, you can round out the flavor of the purchased marinara with some homemade flavor of your own. See below for some notes on fire roasted tomatoes.
  • Fennel evokes the flavor of sausage. You can skip the sausage here: using fennel seed adds a meaty, hearty flavor to the interior (fennel seed is also used in Italian sausage!).
  • Lemon zest adds brightness. The lemon adds a nice lift to the flavors!
Baked Ziti

Find fire roasted tomatoes for best flavor

This baked ziti uses a combination of purchased marinara sauce and homemade flavors to make a quick homemade sauce. The key? Canned fire roasted tomatoes. Here’s what to know about this variety:

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
  • Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time than standard tomatoes.
  • What’s a substitute for fire roasted tomatoes? Use the highest quality canned tomatoes you can find. Consider adding 1 teaspoon sugar and a hint of smoked paprika (½ teaspoon) if you have it to round out the flavors.
Baked Ziti

Cook the ziti to just before al dente

The key to a baked pasta? Cook the pasta to just before al dente. Baked pasta cooks while it’s in the oven, so you’ll want to pull it out of the boiling water just before you normally would. Try about 1 to 2 minutes before it’s al dente: so it should still have some crunch.

As a note: typically the pasta package instructions indicate to cook a little too long! So cook it about 3 minutes before the package instructions indicate.

Make a half recipe in a 9 x 9

This baked ziti recipe makes a big 9 x 13″ pan that feeds at least 8 servings. Not in the mood for such a huge portion? Make a half recipe in a 9 x 9! It works just as well, especially since this pasta is tastiest the day of making. But it works as leftovers too!

Leftover storage

Leftover baked ziti lasts for up to 3 days refrigerated. This baked pasta does taste best the days it’s made, as the noodles can become a bit soggy over time. (That’s another reason to make sure not to overcook the pasta!) When you’re eating the leftovers, add a few pinches of salt and reheat it in a skillet to revive the flavors.

Baked Ziti

What to serve with baked ziti

This baked ziti works as a meal for a crowd, or an intimate romantic dinner (as a half recipe). Here are a few side dishes that pair well:

This baked ziti recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

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Baked Ziti

Easy Baked Ziti


Description

Baked ziti with ricotta is Italian comfort food at its finest! This easy recipe is simple to bake up and feeds a crowd. Make a half recipe in a 9 x 9 baking dish if you prefer!


Ingredients

  • 1 pound ziti pasta (or penne or rigatoni)*
  • 4 garlic cloves
  • 2 teaspoons fennel seeds
  • 2 tablespoons olive oil
  • 24-ounce jar marinara sauce
  • 28-ounce can crushed fire roasted tomatoes
  • 1 pound ricotta cheese
  • ¾ cup grated Parmesan cheese
  • 6 ounces shredded mozzarella cheese
  • Zest of 1/2 lemon
  • Kosher salt and fresh ground black pepper
  • Basil leaves, for garnish (optional)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Bring a large pot of lightly salted water to a boil. Cook the pasta 2 minutes less than al dente (about 3 minutes before the package instructions indicate). Drain the pasta and return it to the pot. If it’s cooked before the sauce is done, stir in a drizzle of olive oil to prevent sticking.
  3. Meanwhile, mince the garlic. In a medium saucepan, heat the olive oil. Add the garlic and fennel seeds, crushing the fennel with your fingers as you add it, and sauté for 1 minute. Add the marinara sauce and fire roasted tomatoes and stir to combine. Simmer for 10 minutes, then taste and add a pinch of salt if the flavor doesn’t pop (this will depend on the marinara brand). Then pour the tomato sauce into the drained pasta and stir to combine.
  4. In a medium bowl, mix the ricotta cheese, ½ cup of the grated Parmesan cheese, ¾ cup of the mozzarella cheese, the lemon zest, ¾ teaspoon kosher salt, and a few grinds of black pepper.
  5. Grease a 9″ x 13″ baking dish*. Pour in the pasta mixed with the tomato sauce. Add large dollops of the ricotta mixture to the top of the pasta, then use the side of a large spoon to swirl it into the top of the pasta, leaving some larger pockets of ricotta. Top with the remaining ¾ cup mozzarella cheese and ¼ cup Parmesan cheese.
  6. Bake for 30 minutes until the cheese on the top is melted and browned. Allow to stand for 10 minutes prior to serving. If desired, top with basil leaves and serve. Leftovers last for up to 3 days refrigerated, though they taste best the day of (add a few pinches of salt and reheat in a skillet to revive the flavors). 

Notes

*Want to make a half recipe? Use half the ingredients and make it in a 9 x 9″ baking dish.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian American

Keywords: Baked ziti, baked ziti with ricotta

A Couple Cooks - Recipes worth repeating.

Skillet Chickpeas with Whipped Ricotta

I shared my favorite Vegetarian Dinner Recipes and now I have one more! This Skillet Chickpeas with Whipped Ricotta recipe is a perfect 10! You should probably add it to your dinner menu right now! It takes less than 30 minutes to make; it’s the …

I shared my favorite Vegetarian Dinner Recipes and now I have one more! This Skillet Chickpeas with Whipped Ricotta recipe is a perfect 10! You should probably add it to your dinner menu right now! It takes less than 30 minutes to make; it’s the perfect weeknight meal. The recipe is made with mostly pantry…

The post Skillet Chickpeas with Whipped Ricotta appeared first on Two Peas & Their Pod.

Lemon Ricotta Pancakes

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious. Need a show-stopping pancakes…

A Couple Cooks – Recipes worth repeating.

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.

Lemon Ricotta Pancakes

Need a show-stopping pancakes recipe? Look no further than these Lemon Ricotta Pancakes! They’re impossibly fluffy and light, with a pop citrus flavor on the finish. Even better: they’re packed with protein and made with half the flour of a normal pancake! They might sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch. (Our 4 year old adores them!) Ready for all our secrets?

Ingredients in lemon ricotta pancakes

This lemon ricotta pancakes recipe follows a formula that’s similar to our Cottage Cheese Pancakes. The base is mainly this high-protein cheese and eggs, and you need only half the all-purpose flour that’s called for in a standard pancake. This not only loads the pancake with protein, but it makes it impossibly fluffy. You’ve got to try this trick! Here’s what you’ll need:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla
  • All-purpose flour
  • Baking powder and salt
  • Lemon juice and lemon zest
Ricotta

Makes for high protein pancakes

These lemon ricotta pancakes are irresistibly tasty, elegant and protein-packed, which makes them a win-win-win in our book. The protein helps turn them into a filling breakfast where you’re not hungry an hour later (which happens to us with standard pancakes). Here’s the breakdown for this ricotta pancake:

  • 1 Lemon Ricotta Pancake has over 7 grams protein! Eat two and you get about 30% of your daily protein intake.
  • 1 Standard Pancake has approximately 4 grams protein. So the ricotta pancake is almost double the protein!
Lemon Ricotta Pancakes

Best toppings for lemon ricotta pancakes

Lemon ricotta pancakes are great with any toppings, but there’s a natural choice that fits more than any other: blueberries! Use either fresh blueberries or make a quick sauce (see below). Here are some of our other favorite toppings:

  • Pure maple syrup and powdered sugar: they taste incredible dressed simply
  • Blueberry sauce or compote: Try these recipes for quick stovetop Blueberry Sauce or Blueberry Compote
  • Fresh berries like raspberries, blackberries or blueberries
  • Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
  • Nut butter like peanut, almond, pecan, or walnut butter
Lemon Ricotta Pancakes

More ricotta recipes

Ricotta is a high-protein soft Italian cheese that’s ultra versatile! There are so many ways to use it in recipes both savory and sweet. Once you’ve used it in these pancakes, try these ricotta recipes for using up the leftovers:

This lemon ricotta pancakes recipe is…

Vegetarian and gluten-free.

Print
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes
  • Diet: Vegetarian

Description

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon grated lemon zest

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
  2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients, then add the lemon juice and lemon zest and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  4. Serve immediately, topped with pure maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon ricotta pancakes

A Couple Cooks - Recipes worth repeating.