Orange Ricotta Pancakes
Saturday, April 02, 2016
I was craving for a sit down breakfast treat this morning, instead of my grab and go sandwich. And what could be more wholesome than pancakes? Waffles, maybe. But pancakes are my happy medium ... because they are quick (kinda) and makes a beautiful breakfast paired with the fruits you have on hand.
With some ricotta on hand, and sweet navel oranges, it was inevitable that orange ricotta pancake would be the order of the day. Soft, fluffy and oh-so-delicious! Probably most dangerous thing about these pancakes ... they are utterly light and ethereal, I ended up eating almost twice as much as other pancakes.
With a breakfast treat like this, it's enough to keep me cheerful all day!
Ingredients:
250g (1 cup) ricotta cheese (or cottage cheese), drained if watery
125 g (1 cup) all purpose flour
Zest of 1 orange
1 tbsp baking powder
1-1/2 tbsp sugar
Pinch of salt
175 ml (3/4 cup) milk
2 tbsp freshly squeezed orange juice
2 egg yolks
2 egg whites
1 tbsp vanilla extract
Directions:
1. In a small bowl, mix together the flour, orange zest, baking powder, sugar and salt.
2. In a large bowl, whisk together the drained ricotta cheese, orange juice, milk, egg yolks and vanilla extract.
3. Add the dry ingredients into the ricotta mix, stir gently to combine.
4. In another bowl, whisk the egg whites until stiff peaks form.
5. Gently fold the egg whites into the batter in 3 additions.
6. On a medium flame, heat your griddle, then melt a tablespoon of butter on it.
7. Ladle a half cup of batter onto the pan and cook, covered.
8. Flip when bubbles start popping on the top side of the pancake.
9. Keep warm on a parchment lined baking sheet in the oven at 250F. Or set aside to cool on a cooling rack.
Really? I'm just racing through the batter, trying to keep up with five ravenous kids wanting to head out the door at the same time.
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