Recipe

Orange Ricotta Pancakes Recipe

Add Step-by-Step Photos	Myhusbandcooks / All my dishes 3 years ago An excellent and delicious alternative to your weekend brunch. It has sweetness and spices that make it perfect when you want to show off for guests. Prep:15m Cook:20m Servings:4	Myhusbandco
	breakfast pancake

Get the wet together

Pour the wet on the

Cook'em up!

Time to eat.

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Ingredients

2 large eggs (wet)

1/4 cup melted unsalted butter (1/2 stick) (wet)

1 cup milk (wet)

1 cup ricotta (wet)

1 medium-sized orange (juice and zest) (wet)

1/4 cup sugar (wet)

1/4 cup light brown sugar (wet)

1 1/4 cup unbleached all-purpose flour (dry)

1 tbsp. baking powder (dry)

1 tsp. cinnamon (dry)

1/4 tsp. clove (dry)

1/4 tsp. nutmeg (dry)

Directions

Whisk the wet ingredients (yes, this includes the sugar) together in a small bowl. In a large bowl, whisk the dry ingredients together.

Once they are thoroughly mixed, pour the wet ingredients on top of the dry. Using a rubber spatula or large spoon, mix until all of the dry stuff is wet and there are no large lumps. Tons of little lumps are great! (NOTE: You do not want to overstir this until it’s smooth. If you do, gluten will form and the result will be a chewier, more bread-like pancake.)

Place a non-stick griddle or large skillet over medium heat. Once hot, pour about a quarter cup of mixture onto the pan.(NOTE: You can tell how hot the griddle is by throwing a few drops of water on the surface. If the water dances — it shimmers and shakes — then it is hot enough. If the water sizzles fast and evaporates quickly, it’s too hot. Turn it down and let it cool.)

Cook about 4 minutes on one side. This is very tricky because the cook time will vary based on a number of things — but there are two visual cues to look for. First, is the amount of darkness on the side facing down. If it is starting to turn to a dark brown, go ahead and turn it. Second, bubbles on the surface side. If you have the right temperature bubbles will form. When they begin to set and are slow to disappear, the pancake is ready for turning. They should cook about 75% on the first side.

Once flipped, cook them for another minute or until they take on a nice brown glow. They won’t be nearly as pretty as the first side, but you can put that side face down!

You can serve them right away, or cover with a towel and place in a warm oven until you are ready to serve. Once ready, coat with powdered sugar and eat with or without syrup of your choice. Enjoy!

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Comments

freyae 3 years ago said:
Yummy! Almost as good as my blueberry ricotta pancakes, ;)

nivek2002 2 years, 11 months ago said:
Fantastic recipe that is expertly detailed. I made some without the Ricotta and they were awesome!

tericooks 2 years, 10 months ago said:
Made this over the weekend. Used blood orange it's what I had handy and they were awesome!!!!Don't change it at all!!!!!

caffeinated 2 years, 7 months ago said:
These sound wonderful! Can't wait to try them!

recipesrule 2 years, 5 months ago said:
These look fabulous! I have been looking for a Lemon Ricotta Pancake recipe. Do you think it would work to sub lemon juice and zest and up the sugar a bit? I would pair these up with the lemon sauce I just posted. YUM!
Betty

pointsevenout 2 years, 3 months ago said:
Lots of good flavor here. But my pancakes didn't rise. Used a brand new can of baking powder. Won't throw this recipe away but would like more rise.

pointsevenout 2 years, 3 months ago said:
Looking at your pictures of nice fluffy pancakes makes me want to ask if the baking powder in the recipe is supposed to be baking soda. My pancakes came out flat.