This recipe makes fluffy, light pancakes.
Orange-Ricotta Pancakes Recipe
Orange-Ricotta Pancakes
¾ cup part-skim ricotta cheese
3 large eggs, separated
2 Tbsp. orange juice
½ tsp. orange zest
¼ cup nonfat milk
2/3 cup flour
¼ cup sugar
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
4 tsp. butter, divided
Combine the ricotta, egg yolk, orange juice and zest and milk in a bowl. Combine flour, sugar, baking powder and soda, and salt in a second bowl; stir in ricotta mixture.
Beat egg white with a hand or stand mixer until they form stiff peaks. Stir one-third of them into ricotta mixture; gently fold in the remaining whites.
Melt 1 tsp. of butter in a large, nonstick skillet over medium heat. Working in batches, spoon ¼ cup batter into the skillet for each pancake. When bubbles appear on surface and underside is lightly browned on edges, about 3 minutes, turn pancakes and cook until underside is again browned, another 2 minutes. 4 servings (12 pancakes)
(Recipe for Orange-Ricotta Pancakes was in Newsday, Thursday, May 9, 2013)
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