Orange Ricotta Pancakes
Nothing beats a fresh, homemade batch of pancakes on the weekend, especially if they are made with ricotta cheese and orange juice! A traditional golden crust on the outside, but fluffy citrus on the inside. The ricotta makes them taste almost creamy instead of cake-like. They're not at all like the packaged stuff; you can tell these are homemade!
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 large egg
- 1 cup part-skim ricotta cheese
- 3/4 cup milk
- 1/2 teaspoon grated orange peel
- 1/2 cup fresh squeezed orange juice
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
In a medium bowl, whisk the first six dry ingredients together. In another bowl, whisk together the eggs, cheese, milk, orange peel, orange juice, melted butter, and vanilla until blended. Add to the dry ingredients, stir until just moistened. Lightly butter a griddle, heat over medium-high. Pour batter by 1/4 cupfuls onto griddle. You can tell the pancakes are ready to be flipped when bubbles form at the top and edges are slightly dry. Serve with sifted powdered sugar and warmed maple syrup! We often eat our Orange Ricotta Pancakes at dinnertime!
Serves 4-5, doubles easily.
Recipe from Taste of Home.