Orange Ricotta Pancakes

Posted on August 30, 2011


This recipe yields a truly delicious pancake that just melts in your mouth.  I buy these massive containers of Ricotta cheese at Sam’s Club, and never have a hard time using it up between Italian cooking, cookies, and pancakes.  The price is the same as a regular sized container from the grocery store, and it stays fresh in the fridge for quite a while, so why not buy in bulk?

 Orange Ricotta Pancakes

1 c. Whole Wheat flour (I used freshly ground hard white)

2 c. all purpose unbleached flour

2 tsp. baking powder

1 1/2 tsp sea salt

1/4 c. sugar

5 eggs, separated

Zest and juice of one orange

2 1/2 c. or so of milk

1 c. ricotta cheese

1 1/2 tsp vanilla

Combine flours, powder, salt, & sugar.  Into a large pyrex four cup measurer, zest and juice one orange.  Add enough milk to get a total 3 c. liquid.  Add egg yolks, vanilla, and ricotta cheese.  Add the wet to the dry and combine (don’t over-stir)

In your stand mixer, beat the egg whites until medium firm peaks form.  Gently fold whites into batter.

Cook on a hot griddle in a bit of butter or oil if they are sticking.

If available, these are especially good with 1 c. of fresh blueberries stirred into the batter.

Serve with any topping you like!

Posted in: Breads, Breakfast