Ricotta cheese in the pancake batter delivers both fluff and richness to these pancakes flecked with fresh cranberries and slathered in a salted maple butter. It's a fun pancake flavor twist for fall and winter months.
Remove 2 Tbsp. zest and squeeze 1/4 cup juice from oranges. In a large bowl whisk together zest and juice, egg yolks, ricotta, and milk until smooth.
In a medium bowl combine flour, sugar, baking powder, and 1 tsp. kosher salt.
For batter: Add flour mixture to ricotta mixture and stir until just barely combined. (A few lumps are fine.)
Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Whisk on high until stiff peaks form (tips stand straight). Fold half of the whites into the batter. Add remaining whites; gently fold them in until mostly blended but some streaks of egg whites remain.
Heat a greased griddle or skillet over medium. Add batter in 1/4-cup scoops. Top each pancake with 1/2 to 1 Tbsp. chopped cranberries. Cook 2 to 3 minutes per side or until golden. (Keep warm in an oven on low while you cook the remaining pancakes.) Serve pancakes with Salted Maple Butter and, if you like, maple syrup. Serves 6.
In a medium bowl combine 1/2 cup softened unsalted butter, 3 Tbsp. maple syrup, and 3/4 tsp. kosher salt.