Orange Ricotta Pancakes Recipe 455 Food

ORANGE RICOTTA PANCAKES

Steps:

• In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
• Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE

Steps:

• Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
• Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
• Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
• Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
• Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.;

ORANGE RICOTTA PANCAKES

Steps:

• In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.

BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES

Steps:

• For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined.
• In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined.
• Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix).
• In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
• Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired.
• For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices.

ORANGE RICOTTA PANCAKES

Steps:

• 1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
• 2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
• 3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
• 4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
• 5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
• 6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.

MARTHA STEWART'S ORANGE-RICOTTA PANCAKES

Steps:

• In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
• Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side.
• Transfer pancakes to a paper-towel-lined plate to drain.
• Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

ORANGE RICOTTA PANCAKES

Steps:

• In a medium-sized bowl, combine the ricotta, eggs, sugar, zest and vanilla. Gently fold in the flour.
• Melt better over medium-high heat in a cast iron frying pan or griddle. Add a large tablespoon of batter for each pancake, slightly smoothing over the tops. Cook for 4 minutes per side. Serve with fruit preserves (I love sour cherry jam).

ORANGE RICOTTA PANCAKES

Steps:

• Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
• Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth.
• Beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold 1/4 whites into batter; gently fold in remaining egg whites.
• Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubble and edges are cooked. Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade. Makes 15 pancakes.

ORANGE RICOTTA PANCAKES WITH ORANGE HONEY SYRUP

Steps:

• Pour boiling water over corn meal; they said corn flour. I just whirred corn meal in a food processor until finer flour.
• Sift dry ingredients together.
• Whisk together wet ingredients; add cornmeal, egg, milk, lemon juice.
• Add to dry ingredients.
• Add zest to ricotta (I used 1 teaspoon dried orange zest).
• Fold in mixture.
• Fry in silver dollar size pancakes with butter; they will stick easily and burn fast.
• Meanwhile boil together syrup. The original recipe boiled a vanilla bean but I substituted vanilla in it; your choice. I just used honey and butter great stuff.