RICOTTA-CORNMEAL PANCAKES
Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, ricotta, orange juice and zest, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
- Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
- Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve, topped with supremed oranges, warm honey, and a dollop of ricotta.
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Kash Money
[email protected]These pancakes are a great way to use up leftover ricotta cheese. They're also a great way to get your kids to eat their fruits and vegetables. I like to add some spinach or zucchini to the batter.
Sardar Salar
[email protected]I've never made ricotta pancakes before, but these were delicious! They were so easy to make and turned out perfectly. I'll definitely be making these again.
Lamiyah Smith
[email protected]These pancakes are amazing! They're so light and fluffy, and the ricotta cheese gives them a really nice flavor. I served them with fresh berries and maple syrup, and they were perfect.
Aproniana Celades Saether
[email protected]These pancakes are delicious! I love the combination of ricotta cheese and cornmeal. They're also really easy to make. I'll definitely be making these again.
Aaron Asumadu
[email protected]I made these pancakes for my husband on Father's Day, and he loved them! He said they were the best pancakes he'd ever had. I'm so glad I found this recipe.
Debjani Thakur
[email protected]These pancakes are a great way to use up leftover ricotta cheese. They're also a great way to get your kids to eat their veggies. I like to add some spinach or zucchini to the batter.
Shanto Masud
[email protected]I've been making these pancakes for years, and they're always a crowd-pleaser. They're perfect for breakfast, brunch, or even dinner. I love that they're so versatile - you can serve them with anything from fresh fruit to bacon and eggs.
Kristobal Soto
[email protected]I made these pancakes for my kids, and they loved them! They're so easy to make, and they're a great way to get kids to eat their fruits and vegetables.
James Sanders
[email protected]These pancakes were amazing! The ricotta cheese made them so light and fluffy, and the cornmeal gave them a nice crunch. I served them with fresh fruit and whipped cream, and they were the perfect breakfast.
Talentio Ngirichi
[email protected]I was looking for a new pancake recipe to try, and these ricotta cornmeal pancakes caught my eye. I'm so glad I made them! They were easy to make and turned out perfectly. The ricotta cheese made them extra moist and flavorful. I'll definitely be mak
F-1 leader
[email protected]I've never made ricotta pancakes before, but these were delicious! The ricotta cheese gave them a really nice texture and flavor. I served them with fresh berries and maple syrup, and they were perfect.
Princess Daddy
[email protected]These pancakes were a hit with my family! They were so light and fluffy, with a slightly sweet cornmeal flavor. I'll definitely be making these again.