ORANGE RICOTTA PANCAKES
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
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
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
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
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.
RICOTTA PANCAKES WITH ORANGES & HONEY
Don't just save these for pancake day, make them for a scrumptious breakfast or quick dessert
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Buffet, Dessert, Snack, Supper, Treat
Time 20m
Number Of Ingredients 8
Steps:
- Cut the skin and pith away from the oranges, then slice into rounds. Put the flour, baking powder and a pinch of salt in a large bowl. Make a well in the middle, then pour in the egg and a splash of milk. Using a wooden spoon, gradually draw the flour into the liquid until you have a lump-free batter. Mix in the rest of the milk, then beat in the ricotta.
- Heat a large non-stick frying pan and add the oil. Swirl it around the pan then tip out any excess into a heatproof bowl. Spoon in 3 or 4 generous tbsps of batter, spaced well apart, to make pancakes about 10cm across. Cook on medium heat for 2 mins until bubbles appear on the surface. Flip over with a palette knife and cook for 2 more mins until golden. Set aside and keep warm; cook the rest.
- Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.
Nutrition Facts : Calories 402 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.64 milligram of sodium
ORANGE RICOTTA PANCAKES WITH ORANGE HONEY SYRUP
Make and share this Orange Ricotta Pancakes With Orange Honey Syrup recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pour boiling water over corn meal; they said corn flour. I just whirred corn meal in a food processor until finer flour.
- Sift dry ingredients together.
- Whisk together wet ingredients; add cornmeal, egg, milk, lemon juice.
- Add to dry ingredients.
- Add zest to ricotta (I used 1 teaspoon dried orange zest).
- Fold in mixture.
- Fry in silver dollar size pancakes with butter; they will stick easily and burn fast.
- Meanwhile boil together syrup. The original recipe boiled a vanilla bean but I substituted vanilla in it; your choice. I just used honey and butter great stuff.
Nutrition Facts : Calories 836.4, Fat 20.3, SaturatedFat 12.1, Cholesterol 110.2, Sodium 461.1, Carbohydrate 148.7, Fiber 3.3, Sugar 85.8, Protein 20.2
SUNRISE ORANGE PANCAKES
Steps:
- In a small saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; cool to lukewarm. , Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce.
Nutrition Facts : Calories 440 calories, Fat 13g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 810mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
PANCAKES WITH ORANGE SYRUP
When Kimberly Rayfield ran out of milk for her pancake batter, she substituted orange juice-with terrific results. "Everybody said they were the best I'd ever made," she writes from her home in Cleveland, Tennessee.
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown., Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes.
Nutrition Facts : Calories 469 calories, Fat 11g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 857mg sodium, Carbohydrate 78g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
ORANGE RICOTTA PANCAKES
Make and share this Orange Ricotta Pancakes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 15 pancakes
Number Of Ingredients 11
Steps:
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth.
- Beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold 1/4 whites into batter; gently fold in remaining egg whites.
- Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubble and edges are cooked. Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade. Makes 15 pancakes.
Nutrition Facts : Calories 71.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 44.6, Sodium 87.6, Carbohydrate 8.5, Fiber 0.2, Sugar 3.6, Protein 3.3
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