ORANGE RICOTTA PANCAKES
These pancakes rise up fast, like little souffles, and are best eaten right away so make sure your family is ready and waiting with their plates. The cheese flavor is subtle, but present. Although they are delicious with syrup, I actually preferred mine plain, eaten with my fingers like a little flat cupcake. I think they would also be lovely with a light dusting of confectioners' sugar or maybe even a bit of orange blossom honey. These pancakes get their incredible height and lightness from thickly beaten egg whites. To assure your whites stiffen perfectly, beat in a clean, cool metal bowl that has been wiped down with a cut lemon and then cleaned with a paper towel. This will get rid of any soap or oil residue left behind from previous uses.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 2 to 3 servings (About nine 3-inch pancakes)
Number Of Ingredients 14
Steps:
- Mash the sugar and orange zest together with the back of a spoon in a small bowl or on a cutting board. Sift together the flour, baking powder, baking soda and salt in a large bowl. Add the sugar-and-zest mixture and whisk to combine. Combine the ricotta, sour cream, heavy cream, orange juice and egg yolks with a whisk in a medium bowl. Add the ricotta mixture to the flour mixture and combine with a rubber spatula until just smooth; don't overmix.
- Rub the 1/2 lemon over the inside of a chilled medium metal bowl, then wipe the bowl dry with a paper towel. Add the egg whites to the bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold about 1/3 of the egg whites into the batter, then add the remaining egg whites. Don't worry if there are slight streaks of egg whites in the batter. Heat a nonstick or cast-iron griddle and grease with 2 tablespoons of butter. Pour or ladle about 1/3 cup of batter onto the griddle for each pancake, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the edges come together, about 2 minutes. Slip a spatula under each pancake, flip gently and cook until the edges come together and the pancake has risen, about 1 minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve immediately. You can also add a sprinkle of confectioners' sugar or a drizzle of orange blossom honey, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohammadzahid Mohammadzahid
[email protected]These pancakes were a bit too salty for my taste. I would have preferred them if they had been made with less salt.
Marura Akhtar
[email protected]These pancakes were a bit too sour for my taste. I would have preferred them if they had been made with less buttermilk.
Carmelia Bishop
[email protected]These pancakes were a bit too eggy for my taste. I would have preferred them if they had been made with less egg.
Wayne
[email protected]These pancakes were a bit too fluffy for my taste. I would have preferred them if they had been made with less baking powder.
MuRÿ¥D 302
[email protected]These pancakes were a bit too dense for my taste. I would have preferred them if they had been made with more liquid.
Siddiqui Babu
[email protected]These pancakes were a bit too greasy for my taste. I would have preferred them if they had been cooked in less butter.
hector negron
[email protected]These pancakes were a bit too sweet for my taste. I would have preferred them if they had less sugar.
ZULQARNAIN DOGAR
[email protected]These pancakes were a bit too bland for my taste. I would have preferred them if they had more sugar or spice.
Tanzeem Jutt
[email protected]I've been looking for a good ricotta pancake recipe for a while now and I'm so glad I found this one. These pancakes are light and fluffy, and the orange zest gives them a lovely flavor. I will definitely be making these again.
M Ahmad
[email protected]These pancakes are a great way to use up leftover ricotta cheese. They're also a great way to start your day with a delicious and nutritious breakfast.
ziad marey
[email protected]I made these pancakes for my kids and they loved them! They're a great way to get them to eat their fruit.
Mdshoriful Islam
[email protected]These pancakes were a bit too dense for my taste. I think I would have preferred them if they were made with milk instead of ricotta cheese.
ADEDEJI LATEEF ADEYEMI
[email protected]I've made these pancakes several times now and they're always a winner. The ricotta cheese makes them so light and fluffy, and the orange zest gives them a lovely flavor. I highly recommend this recipe!
Susil Bista
[email protected]These pancakes are so easy to make and they turn out perfect every time. I love that I can use ricotta cheese instead of milk, which makes them extra moist and fluffy.
Brie Scott
[email protected]I made these pancakes for my family this morning and they were a huge hit! Everyone loved the flavor and texture. The orange zest really made them special.
Nafiu ishaq
[email protected]These pancakes were absolutely delicious! The ricotta cheese made them so moist and fluffy, and the orange zest gave them a lovely citrus flavor. I will definitely be making these again.