Orange Ricotta Pancakes

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Orange Ricotta Pancakes
4.5 by 14 people
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  • Makes: 5 servings
  • Yields: 10 to 12 pancakes
  • Prep: 25 mins
  • Cook: 3 mins per batch

Orange Ricotta Pancakes

Directions

  1. For pancakes, in a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange peel. Add milk mixture to flour mixture; stir just until combined.
  2. Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done.
  3. Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired.

Raspberry Orange Syrup

Nutrition Facts (Orange Ricotta Pancakes)

  • Per serving:
  • 527 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 97 mg chol.,
  • 551 mg sodium,
  • 99 g carb.,
  • 5 g fiber,
  • 54 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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