Wednesday, January 8, 2014

Orange Ricotta Pancakes

I am going to give you the most glorious way to use up that leftover container of ricotta that has been sitting in the back of the fridge since used in last week's lasagna. Pancakes. Moist and dense, but still light and airy. Full of orange flavor, sweet and delicious. The ultimate saturday morning don't get out of your pajamas until at least 1:30 breakfast. The only way to feel comforted in the middle of a Polar Vortex. These pancakes are many things. Let them be your emotional comforter.


Printable Recipe Here

Orange Ricotta Pancakes
recipe adapted a teensy bit from Taste of Home

1 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/2 cup orange juice
1 egg
1 cup ricotta
1/4 cup butter, melted
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt with a whisk. In a large liquid measuring cup measure out 3/4 cup milk and 1/2 cup orange juice to make a total liquid measurement of 1 1/4 cups. Thoroughly whisk in egg and ricotta; pour into dry ingredients. Add butter, orange zest and vanilla extract; stir gently. Do not over mix.

Using a 1/4 cup measure, pour batter unto a griddle that has been preheated on moderate heat, spreading the batter a bit in the middle to ensure even cooking. Cook 2-3 minutes per side, or until deeply golden and cooked through. Serve with warm maple syrup. Leftovers can be frozen and reheated in the toaster.

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