Thursday, December 27, 2007

Orange-Ricotta Pancakes

I got this recipe from DesertCulinary, but while I was making it, I realized there was a whole step missing! It said nothing about combining the orange/egg mixture with the flour mixture. So I've added that in to the following recipe. These are fantastic. They are very light and not overpowering with the orange flavor. They turned out much better than a lot of pancakes we've made recently. We would definitely make these again!


Orange-Ricotta Pancakes

2/3 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup ricotta cheese
1/4 cup milk
1/4 teaspoon grated orange zest
2 tablespoons fresh orange juice
3 large egg yolks
3 large egg whites

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together ricotta, milk, zest, juice and egg yolks.

Add the egg whites into a medium bowl and beat at high speed with a mixer until stiff peaks form. Gently fold one-fourth of egg whites into cheese mixture; gently fold in remaining whites.

Make a well in the flour mixture, then pour the egg mixture in. Gently mix together until combined.

Scoop about 1/4 cup batter per pancakes onto a hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked - let cook just until the other side is golden.

Yield: 15 pancakes (we got more like 9)

1 comment:

jamie said...

Orange Ricotta pancakes taste better when served in a human skull.