These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
Orange Ricotta Pancakes
Orange Ricotta Pancakes
Prep Time
15 min
Cook Time
15 min
Yield
12 pancakes
Ingredients
- 1-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1 cup part-skim ricotta cheese
- 3/4 cup 2% milk
- 1/2 teaspoon grated orange zest
- 1/2 cup orange juice
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- Optional: Maple syrup and confectioners' sugar
Directions
- In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, ricotta, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened.
- Lightly grease a griddle; 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. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.
Nutrition Facts
3 pancakes (calculated without syrup and confectioners' sugar): 449 calories, 19g fat (11g saturated fat), 106mg cholesterol, 654mg sodium, 54g carbohydrate (15g sugars, 1g fiber), 15g protein.
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