Orange Ricotta Pancakes
Ricotta pancakes that are moist and light with a creamy, custard-like center
Servings: 10 servings
Ingredients
Ricotta Pancakes
- ¾ cup all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1-¼ cups ricotta cheese
- 3 eggs
- ½ cup milk
- ¼ cup sugar
- 3 tablespoons of concentrated frozen orange juice
- zest of 1 orange
- 1 teaspoon vanilla extract
Pomegranate syrup
- 2-½ cups pomegranate juice
- 1 cup sugar
Instructions
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.
Notes
- Don't reconstitute the orange juice. Adding concentrated orange juice will give the pancakes extra orange flavor without watering down the batter.
- For best results, try to find ricotta that does not have any stabilizers listed in the ingredients. Stabilizers like guar gum and Carrageenan affect the texture when cooked.
- If you have watery ricotta, let it drain in a strainer for 30 minutes before you begin.
Nutrition
Serving: 1 | Calories: 244kcal | Carbohydrates: 45g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 66mg | Sodium: 264mg | Fiber: 1g | Sugar: 34g
