Ricotta Pancakes with Orange Syrup
Ingredients
Scale
- 3/4 cup ricotta cheese
- 2 eggs ((you will need 2 yolks and one white))
- 3/4 cup milk
- 1/4 cup orange juice (freshly squeezed)
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablepoons granulated sugar
- 1/4 teaspoon kosher salt
- butter for the pan
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon orange zest (from 1–2 navel oranges)
- 3/4 cup orange juice, freshly squeezed (from 2–4 large navel oranges)
- 2 teaspoons cornstarch
- 2 tablespoons butter
- 1/4 cup cream
Instructions
- In a large bowl, whisk together the ricotta, egg yolks, milk, orange juice, orange zest, and vanilla extract until no lumps of ricotta are left.
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add this flour mixture to the the ricotta mixture and stir until just combined.
- In a small bowl, whisk the egg white vigorously until frothy. Fold the egg white into the batter until just combined.
- Heat a non-stick or cast iron skillet over medium heat and melt the butter in the pan.
- With a spoon or measuring cup, drop about 1/3 cup of batter into the center of the pan, spreading it a little if necessary, to make a round shape. Let the pancake cook until the top starts to bubble a bit and the edges start to look set.
- Flip the pancake with a spatula and cook on the other side for another minute or two, until there is no more raw batter visible on the sides of the pancake. Both sides should be deep golden brown.
- Remove pancake to a plate and repeat with the rest of the batter. You will likely need to play with the heat periodically to keep the pan from getting too hot and burning the pancakes.
- Creamy Orange Syrup
Find it online: https://www.receipster.com/easy-orange-ricotta-pancakes/