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!
Damommachef Cooks 
Posted on August 30, 2011
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