Orange-Ricotta Pancakes

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)