Ricotta Pancakes

In a small bowl sift together the flour, baking powder and salt.

In a separate bowl, stir together the ricotta cheese, eggs, milk, sugar, concentrated orange juice, orange zest and vanilla until well combined and smooth.

Fold the flour mixture into the ricotta mixture until just combined.

Pre-heat a skillet over medium heat or heat an electric griddle to 375° and lightly oil it.

When the griddle is hot, spread ¼ cup of batter onto the griddle for each pancake. Cook until bubbles start to form on the surface of the pancake then flip and cook the other side until brown.

Pomegranate syrup

Combine the pomegranate juice and sugar in a medium saucepan and bring to a boil over medium high heat stirring until the sugar dissolves. Once the sugar is dissolved reduce the heat to medium and simmer for 45 to 50 minutes. The juice will reduce to about 1-¼ cups. Remove from heat and allow to cool.