Monday, January 30, 2012

Orange Ricotta Pancakes Updated

I've made these orange ricotta pancakes several times in the last few weeks and found that I like the recipe better with less ricotta. It happened twice on accident because I didn't have enough ricotta so I used some milk and I felt they turned out more flavorful and not as dense and heavy. So here is my version. My whole family gobbles these up.

Orange Ricotta Pancakes
Inspired by Everybody Loves Sandwiches

1/2 cup ricotta (the best whole milk ricotta you can find)
4-5 T milk
2 eggs
1/4 cup sugar
zest of 1 large orange
1 t vanilla
2/3 cup flour

1. In a medium-sized bowl, combine the ricotta, milk, eggs, sugar, zest and vanilla. Gently fold in the flour and stir to combine.

2. Melt better over medium-high heat in a cast iron frying pan or griddle. Add a large tablespoon of batter for each pancake, slightly smoothing over the tops. I like to make smaller pancakes because they cook beautifully and then everyone feels like they got to have several.

3. Cook until lightly browned on both sides. The edges start to curl up a bit. This is not a problem.

4. Serve hot with maple syrup.

1 comment:

Sarah Fishman said...

Have you tried using marscapone? It's richer, but I'd love to what your thoughts are about adding it!