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I just happened to have some leftover ricotta in the fridge and decided to use it in pancakes. Added orange zest and morning deliciousness was born.
- 1 1/2 Cups Unbleached Flour
- 1/3 Cup Sugar
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Cups Ricotta
- 2/3 Cup Milk
- 1/2 Teaspoon Vanilla Extract
- Juice Of 1 Orange
- 2 Large Eggs (Room Temperature)
- Zest Of 1 Orange
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Vegetable Oil
- Preheat oven to 250 degrees.
- Line baking sheet with parchment paper and place in preheated oven.
- In small-size bowl combine flour, sugar, baking powder, and baling soda.
- In large-size bowl combine ricotta, milk, vanilla, orange juice, orange zest, and eggs. Fold in flour mixture until well combined.
- In large-size skillet heat 1 tablespoon butter and 1 tablespoon oil over a medium heat. Drop batter by 1/4 cups into the skillet. Make sure not to crowd the pan. Cook 2 minutes per side. Transfer to prepared baking sheet in oven to keep warm. Add remaining butter and oil to skillet and cook remaining pancakes.
- Transfer to serving platter.
- Serve warm with plenty of maple syrup.
- Makes about 12 pancakes depending on how large you make them.
- Prep Time: 20 Minutes Cook Time: 8 Minutes Total Time: 28 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
