Orange Ricotta Pancakes With Orange Honey Syrup Food

ORANGE RICOTTA PANCAKES

Steps:

• Mash the sugar and orange zest together with the back of a spoon in a small bowl or on a cutting board. Sift together the flour, baking powder, baking soda and salt in a large bowl. Add the sugar-and-zest mixture and whisk to combine. Combine the ricotta, sour cream, heavy cream, orange juice and egg yolks with a whisk in a medium bowl. Add the ricotta mixture to the flour mixture and combine with a rubber spatula until just smooth; don't overmix.
• Rub the 1/2 lemon over the inside of a chilled medium metal bowl, then wipe the bowl dry with a paper towel. Add the egg whites to the bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold about 1/3 of the egg whites into the batter, then add the remaining egg whites. Don't worry if there are slight streaks of egg whites in the batter. Heat a nonstick or cast-iron griddle and grease with 2 tablespoons of butter. Pour or ladle about 1/3 cup of batter onto the griddle for each pancake, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the edges come together, about 2 minutes. Slip a spatula under each pancake, flip gently and cook until the edges come together and the pancake has risen, about 1 minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve immediately. You can also add a sprinkle of confectioners' sugar or a drizzle of orange blossom honey, if desired.

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 medium saucepan, combine the honey and orange juice. Bring to a boil over medium heat, stirring frequently. Remove from heat and mix in the orange zest. Let to cool. The syrup will thicken as it cools.
• In a medium bowl, blend flour, baking soda, baking powder and salt. Set aside.
• In a small saucepan, heat milk and butter over medium-low heat, until butter is melted. Remove from heat and let cool slightly. Mix the orange juice into the milk mixture and set aside.
• In the bowl of an electric mixer, beat the egg whites until they begin to bubble. Add 1 tablespoon sugar and continue beating until soft peaks form. Set aside.
• In a large bowl, whisk egg yolks with 2 tablespoons sugar until light and creamy. Whisk in the orange zest and vanilla. Whisk in a quarter of the milk mixture, then whisk in the remaining milk mixture until smooth. Slowly add flour mixture, stirring only until dry ingredients are moist but still lumpy. Do not overmix. Using the rubber spatula, stir in the ricotta cheese. Finally, fold the egg whites into the batter until just combined. The batter will be lumpy.
• Heat a large nonstick frying pan over medium heat until hot. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top. Carefully flip over and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Serve warm with the honey orange syrup.

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.

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

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.

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 PANCAKES WITH ORANGE SAUCE

Steps:

• For the sauce, mix the cornstarch, orange rind, orange juice and honey in a small saucepan.
• Bring the mixture to a boil over medium heat, stirring constantly until thickened.
• Remove from heat and stir in the butter until melted.
• Add orange sections to the sauce just before serving.
• For the pancakes, combine the flour, baking powder and orange rind.
• In a seperate bowl, stir together the egg white or egg substitute, honey, milk, orange juice and oil.
• Stir wet ingredients into the dry just until moistened.
• On a well seasoned griddle that has been sprayed with non-stick cooking spray bake 3 pancakes; using 1/3 of pancake mixture for each.
• To assemble, spread 1/2 the ricotta cheese on top of first and second pancake topping with small amount of warm orange syrup.
• Top stack with final pancake and pour remaining warm sauce over all.
• Cut into fourths and serve.