Orange Ricotta Pancakes Recipes

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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.

ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE



Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote image

Provided by Bobby Flay

Time 30m

Yield 2 servings

Number Of Ingredients 19

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
Pinch fine sea salt
1 cup fresh ricotta cheese
3/4 cup whole milk
3 eggs, separated
1/2 teaspoon vanilla extract
Finely grated zest of 1 orange
Butter or nonstick cooking spray, for cooking
Fig and Pistachio Compote, recipe follows
Confectioners' sugar, for garnish
Fresh mint sprigs, for garnish
12 ounces fresh figs, quartered
4 tablespoons unsalted butter
1/4 cup clover honey
1/4 cup lightly packed dark brown sugar
1/2 cup lightly toasted pistachios, coarsely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
  • Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
  • Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
  • Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
  • Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.;

RICOTTA PANCAKES WITH ORANGES & HONEY



Ricotta pancakes with oranges & honey image

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

2 oranges
200g plain flour
1 tsp baking powder
1 egg , beaten
200ml semi-skimmed milk
220g tub ricotta
1 tbsp sunflower oil or vegetable oil
handful pistachios nuts, roughly chopped

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

LEMON (OR LIME OR ORANGE) RICOTTA PANCAKES



Lemon (or Lime or Orange) Ricotta Pancakes image

Provided by Kenny Shopsin

Categories     Cheese     Breakfast     Brunch     Ricotta     Lemon     Lime     Orange     Butter

Yield makes twelve 4-inch pancakes

Number Of Ingredients 6

3 cups pancake batter (such as Aunt Jemima frozen batter, thawed, or scratch batter)
Zest of 2 lemons, 2 limes, or 1 orange
2/3 cup fresh whole-milk ricotta cheese
Peanut oil for the griddle
Butter for the griddle and for serving
Warm Grade B maple syrup for serving

Steps:

  • Stir the pancake batter and citrus zest together in a bowl.
  • Ever so gently fold in the ricotta cheese, taking care not to destroy its texture.
  • Prepare the griddle.
  • Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.
  • Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.
  • Cook until the second side is golden, about 2 minutes, and serve A-side up.

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

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

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From thereciperewrite.com


ORANGE RICOTTA PANCAKES RECIPE | TASTE OF HOME
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 For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
From staging2.tasteofhome.com


ORANGE RICOTTA PANCAKES - MIA KOUPPA, TRADITIONAL GREEK RECIPES …
2022-05-02 Instructions. In a large bowl whisk together all the dry ingredients. 1¾ cups (260 grams) all-purpose flour, 2 tbsp (25 grams) sugar, 1 tbsp baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon nutmeg, ½ teaspoon vanilla powder. In a medium sized bowl whisk together all the wet ingredients.
From miakouppa.com


ORANGE RICOTTA PANCAKES | RECIPE | YUMMY BREAKFAST, BREAKFAST ...
Mar 13, 2014 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


ORANGE RICOTTA PANCAKES - SAVOR THE BEST
2021-10-08 In a separate bowl, stir together the ricotta cheese, eggs, milk, sugar, concentrated orange juice, orange zest and vanilla until well combined and smooth. Fold the flour mixture into the ricotta mixture until just combined. Pre-heat a skillet over medium heat or heat an electric griddle to 375° and lightly oil it.
From savorthebest.com


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