Orange Ricotta Pancakes
-Today, we're flipping up a big fluffy stack of orange ricotta pancakes. In a large mixing bowl, combine floor, cornmeal, sugar, baking powder, baking soda, and salt. For our wet ingredients, in a medium bowl, whisk together milk, ricotta, eggs, orange peel, and orange juice. Add the wet ingredients to the dry ingredients and stir to combine. Now that our batter is ready, let's get our pancakes cooking. Preheat a girdle over medium heat and brush the surface with a little butter. Pour a quarter to a third cup batter on to the girdle for each pancake. I like to use a measuring cup for scooping out equal portions. Cook the pancakes for about 2 minutes. It's time to flip when the edges are beginning to set and bubbles start to form in the center. Once flipped, cook for 1 to 2 more minutes. Meanwhile, let's our small saucepan to make our quick orange raspberry syrup. Start by combining sugar, orange juice, and lemon juice. Bring to a boil, stirring to dissolve the sugar. Once the mixture has come to a boil, reduce the heat and simmer about 10 minutes or until syrupy. Finish by stirring in fresh raspberries. To serve, stack up a few pancakes. Pour over the orange raspberry syrup and sprinkle with a few more raspberries. Breakfast is served.
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