Orange Ricotta Pancakes
Delightfully light and fluffy pancakes infused with the refreshing flavors of orange and creamy ricotta, perfect for breakfast or brunch.
Ingredients
For the Pancake Batter
- 1 cup ricotta cheese Ensure ricotta is fresh for best flavor.
- 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1/2 cup milk Any milk can be used.
- 3 large eggs Room temperature eggs work best.
- 1/4 cup sugar Adjust based on preference.
- 2 teaspoons baking powder Ensure it's fresh for best rising.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large orange zest Zest enhances flavor.
- 2 tablespoons freshly squeezed orange juice
- as needed Butter or oil For cooking the pancakes.
Instructions
Preparation
- In a large bowl, whisk together the ricotta cheese, eggs, and milk until well combined and smooth.
- In another bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest together.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the freshly squeezed orange juice until incorporated.
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 3-4 minutes.
- Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.
- Repeat with remaining batter, adjusting the heat as needed to prevent burning.
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Notes
Serve warm with honey or maple syrup, dollop of whipped cream, fresh fruit, or a sprinkle of powdered sugar. For a homemade orange syrup, simmer orange juice with sugar and butter until thickened.