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.
THE BRESLIN'S RICOTTA PANCAKES WITH ORANGE SYRUP
Steps:
- 1.Prepare the Syrup: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool. 2.Prepare the Ricotta Topping: In a bowl, mix together all of the ingredients. 3.Prepare the Pancakes: In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter. 4.In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the tab
LEMON-RICOTTA PANCAKES WITH ORANGE-MAPLE SYRUP
Need a special breakfast? This will do you. Bit of effort involved, but isn't that what makes it special?
Provided by little_wing
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- SYRUP:.
- Remove peel from 1 orange with vegetable peeler and reserve.
- Cut off peel and white pith from remaining oranges.
- Cut orange sections from membranes and place in small bowl.
- Squeeze all juice from membranes and add water or additional orange juice if needed to equal 1/2 cup.
- Pour juice into saucepan.
- Add reserved orange peel, sugar and cinnamon stick and simmer, stirring until sugar dissolves.
- Reduce heat to med-low and simmer 10 minutes, swirling pan occasionally until mixture becomes syrupy.
- Pour through sieve over reserved orange sections.
- Stir in maple syrup and let stand while making pancakes.
- PANCAKES.
- Preheat oven to 225 degrees.
- In food processor, process ricotta, egg yolks, sugar, lemon zest and vanilla until smooth.
- Add milk and dry ingredients and process until blended.
- Pour batter into bowl.
- Beat egg whites until stiff peaks form.
- Gently fold egg whites into batter.
- Lightly oil griddle and heat over medium.
- Drop batter by 1/4 cup cupfuls and cook 2 minutes, or until lightly browned, per side .
- Keep warm in oven while cooking remaining batches.
- Serve with syrup.
Nutrition Facts : Calories 513.8, Fat 14.8, SaturatedFat 7.9, Cholesterol 216.7, Sodium 291.3, Carbohydrate 80.2, Fiber 2, Sugar 60.2, Protein 16.5
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
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