Orange Ricotta Pancakes Recipe

Oct 15, 2011 8:01 am

Ricotta leaves Italy for a satisfying brunch

Who decided that the only flavor ricotta pancakes could sport was lemon? Does ricotta need lemon's permission or something? Orange goes way better with maple syrup — the proof is in these orange ricotta pancakes. Want even more proof? Try making them with homemade ricotta, it's a walk in the park. And while you're getting into orange-flavored brunch things, why not nail down a thoughtfully-crafted mimosa you can call your own? If you can think up a better pairing, we'd love to hear it. 

orange ricotta pancakes
Photo: jeffreyw on Flickr
That leftover lasagna in the fridge is positively red with envy.
 
Servings: 4

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 15-ounce container whole-milk ricotta
2/3 cup milk
zest of one large orange
2/3 cup orange juice, preferably freshly-squeezed
1/2 teaspoon pure vanilla extract
1/4 cup sugar
4 eggs, separated
1 tablespoon canola oil
Directions: 
  1. In a large bowl, whisk together the flour, baking powder and salt.
  2. In another bowl, whisk ricotta, milk, orange zest, juice, vanilla and sugar until smooth and set aside. 
  3. Beat egg whites in another bowl until stiff peaks form.
  4. Combine the ricotta mixture with the dry ingredients, then fold in beaten egg whites. 
  5. Heat a large non-stick pan over medium heat and evenly distribute canola oil over the surface.
  6. Drop 1/4 cups of batter onto the pan to form pancakes, making sure not to crowd the pan.
  7. Cook until bubbles appear on the surface, about two minutes, then flip and cook on the other side until golden brown.
  8. Serve immediately with your favorite pancake accoutrements.
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