Description
Easy pancake recipe with a twist of citrus and ricotta makes these light and fluffy.
Ingredients
- 1-½ cup All-purpose Flour
- 3 Tablespoons Granulated Sugar
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Orange Zest
- ¼ teaspoons Salt
- ¾ cups Skim Milk
- ½ cups Fresh Orange Juice
- 1 cup Ricotta Cheese
- 4 Tablespoons Butter, Melted And Cooled, Plus 1/4 Cup For Cooking Pancakes
- 1 whole Large Egg
- ½ teaspoons Vanilla Extract
- ½ cups Maple Syrup, To Serve
Preparation
1. Combine flour, sugar, baking powder, baking soda, orange zest and salt in a large bowl.
2. Whisk together milk, orange juice, ricotta, 4 tablespoons butter, egg and vanilla in a separate bowl.
3. Make a well in the center of the dry ingredients and pour ricotta mixture into the flour mixture. Stir together gently until just combined (batter should be lumpy). Do not overmix.
4. Heat 1 tablespoon butter in a griddle or large sauté pan over medium heat. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Continue with remaining butter and batter. Serve with maple syrup and powdered sugar, if desired.
