Ricotta & Orange Zest Pancakes

Ricotta & Orange Zest Pancakes

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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
  1. Preheat oven to 250 degrees.
  2. Line baking sheet with parchment paper and place in preheated oven.
  3. In small-size bowl combine flour, sugar, baking powder, and baling soda.
  4. In large-size bowl combine ricotta, milk, vanilla, orange juice, orange zest, and eggs. Fold in flour mixture until well combined.
  5. 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.
  6. Transfer to serving platter.
  7. Serve warm with plenty of maple syrup.
  8. Makes about 12 pancakes depending on how large you make them.
  9. Prep Time: 20 Minutes Cook Time: 8 Minutes Total Time: 28 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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