Description

Indulge in the delightful taste of Ricotta Pancakes with Orange Syrup, a perfect treat for breakfast or brunch. These light and fluffy pancakes combine creamy ricotta cheese with fresh orange juice, creating a refreshing twist on the classic pancake. Topped with a zesty orange syrup, they are sure to impress family and friends alike. Ideal for special occasions or a leisurely weekend morning, this recipe is easy to follow and uses simple ingredients that are likely already in your pantry.

Ingredients

Scale

3/4 cup ricotta cheese
2 eggs (2 yolks + 1 white)
3/4 cup milk
1/4 cup orange juice (freshly squeezed)
2 teaspoons orange zest
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
butter for the pan
1 cup granulated sugar (for syrup)
1/2 cup water
1 tablespoon orange zest
3/4 cup orange juice (freshly squeezed)
2 teaspoons cornstarch
2 tablespoons butter

Instructions

In a large bowl, whisk together the ricotta, egg yolks, milk, orange juice, orange zest, and vanilla extract until no lumps of ricotta remain.
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add this flour mixture to the ricotta mixture and stir until just combined.
In a small bowl, whisk the egg white vigorously until frothy. Gently fold the egg white into the batter until just combined.
Heat a non-stick or cast iron skillet over medium heat. Melt butter in the pan to prepare it for cooking.
With a spoon or measuring cup, drop about 1/3 cup of batter into the center of the pan. Let each pancake cook until bubbles form on top and edges begin to set.
Flip each pancake carefully with a spatula. Cook on this side for another minute or two until golden brown with no raw batter visible on the sides.
Remove pancakes to a plate and repeat with remaining batter. Adjust heat as necessary to avoid burning.
For the syrup: Simmer water and sugar with orange zest and juice until thickened; stir in cornstarch mixture to thicken further.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (180g)
Calories: 380
Sugar: 28g
Sodium: 240mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 11g
Cholesterol: 120mg

Keywords: Use fresh ricotta and orange juice for best flavor. Avoid overmixing to maintain fluffiness. Can substitute cottage cheese for ricotta if desired.