Orange Ricotta Pancakes Recipe 455

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ORANGE-RICOTTA PANCAKES



Orange-Ricotta Pancakes image

A half cup of ricotta cheese makes this pancake batter extra light and fluffy.

Provided by BHG Test Kitchen

Time 28m

Number Of Ingredients 15

1.5 cup all-purpose flour
0.5 cup cornmeal
2 tablespoon sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 cup milk
0.5 cup ricotta cheese
0.25 cup orange juice
2 eggs
2 teaspoon finely shredded orange peel
Butter
Fresh raspberries
Powdered sugar (optional)
1 Raspberry Orange Syrup

Steps:

  • For pancakes, in a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange peel. Add milk mixture to flour mixture; stir just until combined.
  • Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done.
  • Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 527 kcal, Carbohydrate 99 g, Cholesterol 97 mg, Protein 13 g, SaturatedFat 5 g, Sodium 551 mg, Sugar 54 g, Fat 9 g, UnsaturatedFat 4 g

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

These pancakes rise up fast, like little souffles, and are best eaten right away so make sure your family is ready and waiting with their plates. The cheese flavor is subtle, but present. Although they are delicious with syrup, I actually preferred mine plain, eaten with my fingers like a little flat cupcake. I think they would also be lovely with a light dusting of confectioners' sugar or maybe even a bit of orange blossom honey. These pancakes get their incredible height and lightness from thickly beaten egg whites. To assure your whites stiffen perfectly, beat in a clean, cool metal bowl that has been wiped down with a cut lemon and then cleaned with a paper towel. This will get rid of any soap or oil residue left behind from previous uses.

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 2 to 3 servings (About nine 3-inch pancakes)

Number Of Ingredients 14

1/4 cup granulated sugar
Freshly grated rind of 1/2 large orange
2/3 cup all-purpose or pastry flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk ricotta (preferably fresh)
1/4 cup sour cream
1/4 cup heavy cream
3 tablespoons freshly squeezed orange juice
1/2 lemon
3 large eggs, separated
2 tablespoons unsalted butter, plus more as needed, at room temperature
Confectioners' sugar or orange blossom honey (optional)

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



Orange Ricotta Pancakes image

These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.-Brehan Kohl, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup part-skim ricotta cheese
3/4 cup 2% milk
1/2 teaspoon grated orange zest
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon vanilla extract
Maple syrup and confectioners' sugar, optional

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.

Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 7

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)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners' sugar or maple syrup

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



Orange Ricotta Pancakes image

Provided by Ron Silver

Categories     Cheese     Dairy     Breakfast     Brunch     Mother's Day     Ricotta     Orange     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 pancakes

Number Of Ingredients 7

4 extra-large eggs, separated
1 1/3 cups ricotta cheese
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated orange zest
1/2 cup all-purpose flour
Pinch of salt
Melted butter for the griddle and for brushing on the 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.

VALENCIA ORANGE RICOTTA PANCAKES



Valencia Orange Ricotta Pancakes image

Delicious pancakes that are light and fluffy with a refreshing essence of Valencia orange.

Provided by May Day

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 medium Valencia orange
1 (15 ounce) container whole-milk ricotta cheese
4 large eggs
½ cup all-purpose flour
2 teaspoons white sugar
½ teaspoon baking powder
cooking spray
¼ cup maple syrup, or to taste

Steps:

  • Grate 1 teaspoon zest from orange. Remove and discard the remaining peel, and cut orange into wheels. Set zest and orange wheels aside.
  • Whisk ricotta cheese, eggs, and orange zest together in a medium bowl. Add flour, sugar, and baking powder; whisk to combine.
  • Spray a nonstick skillet with cooking spray and heat over medium heat for 1 minute. Drop about 1/4 of the batter into the hot skillet and cook until bubbly, 4 to 5 minutes. Flip and cook until golden brown, another 4 to 5 minutes. Repeat with remaining batter to make 3 more pancakes.
  • Serve with orange wheels and maple syrup.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 36.8 g, Cholesterol 219 mg, Fat 13.7 g, Fiber 1.2 g, Protein 20.3 g, SaturatedFat 6.8 g, Sodium 266.2 mg, Sugar 14.6 g

THE BEST RICOTTA PANCAKES



The Best Ricotta Pancakes image

This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.

Provided by WestCoastMom

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2 eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

Steps:

  • Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
  • Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  • Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  • Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  • Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g

ORANGE RICOTTA PANCAKES RECIPE - (4.5/5)



Orange Ricotta Pancakes Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 20

Raspberry Orange Syrup:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup ricotta cheese
1/4 cup orange juice
2 eggs
2 teaspoons finely shredded orange peel
Butter
Fresh raspberries
Powdered sugar (optional)
1 recipe Raspberry Orange Syrup
1 cup sugar
1/2 cup orange juice
1 tablespoon lemon juice
1 pint fresh raspberries

Steps:

  • For pancakes, in a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange peel. Add milk mixture to flour mixture; stir just until combined. Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done. Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired.

MARTHA STEWART'S ORANGE-RICOTTA PANCAKES



Martha Stewart's Orange-Ricotta Pancakes image

Make and share this Martha Stewart's Orange-Ricotta Pancakes recipe from Food.com.

Provided by CorriePDX

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 3/4 cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
confectioners' sugar or maple syrup

Steps:

  • In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
  • Heat 3 tablespoons 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.

Nutrition Facts : Calories 419.4, Fat 21.7, SaturatedFat 6.9, Cholesterol 139.1, Sodium 170, Carbohydrate 38.5, Fiber 0.7, Sugar 17.2, Protein 17.6

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