I love breakfast! Especially pancakes. So whenever I have time to whip up a batch, I try to make them as delicious as possible. From white chocolate chip, coconut, pecan, and pumpkin – You can pretty much throw whatever you want in the batter and create a mini flap-jack master piece. This weekend I tried something a little different. Instead of the usual pancake batter, I used ricotta cheese. I found the recipe on MarthaStewart.com and luckily I had all of the required ingredients on hand. The result…Well, after getting a handle on the cooking process and tossing a few burned pancakes out, they were actually pretty good. With a total of seven ingredients, this is a must try if you have about 30 minutes to spend on breakfast.
Orange Ricotta Pancakes
Adapted from Martha Stewart
- 1 3/4 cups (15 ounces) part-skim ricotta cheese
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons grated orange zest (1 orange) – I used 1/4 teaspoon of orange flavoring
- 2/3 cup all-purpose flour
- 3 tablespoons canola oil
- Confectioners’ sugar or maple syrup
1. In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest (or orange flavoring is you decided to go that route). Whisk in flour until just combined.
2. 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 about 1/4 cup for each pancake. Cook until browned, 3-4 minutes or so per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup. Enjoy!