Ricotta Pancakes With Oranges Honey Recipes

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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

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.

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

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

These ricotta pancakes with honey orange sauce are quick, easy and healthy - not to mention delicious!

Provided by Jovita | Yummy Addiction

Categories     Breakfast

Time 20m

Number Of Ingredients 16

½ cup honey
juice of ½ orange
grated zest from ½ orange
3/4 cups (100g) all-purpose flour
3/4 cups (112g) whole wheat flour
½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
3 eggs (, separated)
3 tablespoons sugar (, divided)
⅓ cup (76g) unsalted butter
grated zest from 1 orange
1 tablespoon vanilla extract
¾ cup milk
¼ cup freshly squeezed orange juice
¾ cup (180g) ricotta cheese

Steps:

  • In a medium saucepan, combine the honey and orange juice. Bring to a boil over medium heat, stirring frequently. Remove from heat and mix in the orange zest. Let to cool. The syrup will thicken as it cools.
  • In a medium bowl, blend flour, baking soda, baking powder and salt. Set aside.
  • In a small saucepan, heat milk and butter over medium-low heat, until butter is melted. Remove from heat and let cool slightly. Mix the orange juice into the milk mixture and set aside.
  • In the bowl of an electric mixer, beat the egg whites until they begin to bubble. Add 1 tablespoon sugar and continue beating until soft peaks form. Set aside.
  • In a large bowl, whisk egg yolks with 2 tablespoons sugar until light and creamy. Whisk in the orange zest and vanilla. Whisk in a quarter of the milk mixture, then whisk in the remaining milk mixture until smooth. Slowly add flour mixture, stirring only until dry ingredients are moist but still lumpy. Do not overmix. Using the rubber spatula, stir in the ricotta cheese. Finally, fold the egg whites into the batter until just combined. The batter will be lumpy.
  • Heat a large nonstick frying pan over medium heat until hot. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top. Carefully flip over and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Serve warm with the honey orange syrup.

Nutrition Facts : ServingSize 1 pancake, Calories 217 kcal, Fat 9.1 g, Cholesterol 69.5 mg, Sodium 189.6 mg, Carbohydrate 29.3 g, Sugar 16.5 g, Protein 5.8 g

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 WITH ORANGE HONEY SYRUP



Orange Ricotta Pancakes With Orange Honey Syrup image

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

1/4 cup cornmeal, fine
1/4 cup water, boiling
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon cinnamon
2 cups milk
2 tablespoons butter, melted
1 egg
1 tablespoon lemon juice
1 cup ricotta cheese
1 orange, zest of 1/2 orange here and 1/2 in syrup
1 cup honey
1/2 cup water
1 teaspoon vanilla

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

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

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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