Orange Ricotta Pancakes
Most people don't realize just how easy it is to make pancakes from scratch. These are incredibly light and fluffy, in part, because of whipped egg whites. But if you are short on time, just skip that step and mix the whole eggs into the batter. Their delicious flavor won't be compromised one bit. Reminiscent of dishes served at fancy cafés or bed and breakfasts, these pancakes are special enough for a holiday, but simple enough for everyday.
Hands-On Time: 10 minutes
Ready In: 25 minutes
Yield: 8 servings
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups well-shaken buttermilk
2 eggs, separated
Zest from one orange
1/3 cup ricotta cheese
- Heat a large griddle to medium heat. Preheat your oven to 200 degrees.
- Mix dry ingredients together in a large bowl. Add buttermilk, egg yolks, orange zest and ricotta cheese. Whisk to combine. In a separate bowl, beat egg whites with a hand mixer until soft peaks form. Gently stir in half the whites to the batter, then fold in remaining whites.
- Grease the griddle with some vegetable oil or vegetable oil spray.
- Using a half-cup measure, pour batter on the griddle, a couple of inches apart. Cook for 3-4 minutes, watching for batter to begin to bubble. Carefully flip and cook for 3-4 minutes on the remaining side, or until cooked through. It may be necessary to lower griddle temperature if the pancakes are browning too quickly.
- Remove pancakes to a platter, cover with foil and place in the oven to keep warm while you repeat with the remaining batter. Serve with sliced fruit and warm maple syrup.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.