• Jessica Brown

ORANGE RICOTTA PANCAKES


I'm pretty sure you could use whatever citrus you prefer with this recipe and you'll end up with a crowd-pleaser. The flavor is so lovely that I eat them without syrup and I'm that friend that usually keeps pouring that stuff on until people are staring so...


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Taste of Home

INGREDIENTS:


1-½ cups All-Purpose Flour

3 tablespoons Sugar

1-½ teaspoons Baking Powder

½ teaspoon Baking Soda

¼ teaspoon Salt

1 large Egg

1 cup part-skim Ricotta Cheese

¾ cup 2% Milk

1 teaspoon grated Orange Zest

½ cup Orange Juice

¼ cup Butter, melted

½ teaspoon Vanilla Extract

½ teaspoon Orange Extract


Toppings:

Maple syrup

Confectioners’ sugar

TOOLS:


Zester or Grater

DIRECTIONS:


In a bowl, whisk together 1-½ cups All-Purpose Flour, 3 Tbs Sugar, 1-½ tsp Baking Powder, ½ tsp Baking Soda and ¼ tsp Salt. In a separate bowl, whisk 1 Egg, 1 cup Ricotta Cheese, ¾ cups Milk, 1 tsp Orange Zest, ½ cup Orange Juice, ¼ cup melted Butter, ½ tsp Vanilla and Orange Extract until blended. Add to dry ingredients; stir until just moistened.


Lightly grease a griddle or frying pan. Heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown; approximately 3 minutes. Turn and cook until flip-side is golden brown. If desired, serve with Syrup and Confectioners' Sugar.

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