Orange-Ricotta Pancakes
A half cup of ricotta cheese makes this pancake batter extra light and fluffy.
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Orange-Ricotta Pancakes
Directions
- 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.
- 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.
- 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 ,
- 9 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 97 mg chol. ,
- 551 mg sodium ,
- 99 g carb. ,
- 5 g fiber ,
- 54 g sugar ,
- 13 g pro.
How To Video
Reviews (4)
Alexandria Cellucci
1012 Days Ago
So I've made this twice now - minus the syrup. I have a nonstick griddle that I love and have never buttered it and it has kept the griddle in great shape. The first batch came out very dry (no, I did not overmix it). I decided to give it another go and added 2 Tbs of melted butter to the batter and it made all the difference. The demo of the recipe has a LOT of butter on the griddle so I think not having it there in my first attempt resulted in drier pancakes.
Felicia Givens
1678 Days Ago
Found the directions for the syrup in my Jan, 2013, magazine:
In a small saucepan combine 1 cup sugar, 1/2 cup orange juice, & 1 TBSP lemon juice. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer about 10 minutes or until syrupy. Stir in 1 pint fresh raspberries.
Instead of fresh raspberries, I added a 12 ounce bag of frozen raspberries to the sugar, orange juice and lemon juice before cooking, and cooked them all together. I really liked the results. I didn't have any fresh raspberries on hand, and it was a perfect way to still make the recipe.
In a small saucepan combine 1 cup sugar, 1/2 cup orange juice, & 1 TBSP lemon juice. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer about 10 minutes or until syrupy. Stir in 1 pint fresh raspberries.
Instead of fresh raspberries, I added a 12 ounce bag of frozen raspberries to the sugar, orange juice and lemon juice before cooking, and cooked them all together. I really liked the results. I didn't have any fresh raspberries on hand, and it was a perfect way to still make the recipe.
Anonymous
1725 Days Ago
Directions are a mess. No directions for syrup; "Print" button will not work. "Share button will not work. Print from Windows is badly formatted, with many ingredients missing.