Orange Ricotta pancakes are a delicious way to start your day. They are sweet and fluffy and have a tangy citrus flavor, and with the addition of the Orange Syrup they are perfection on a plate.
Now I know that buying a pre made mix at the store can be a bit tempting but I will guarantee you that making pancakes from scratch is a lot easier then you may think, and the outcome will be much better.
Now making these pancakes is easy but it dose take a bit of time, so when I do make them I try to make extra so that I can store some in the freezer and defrost and toast up during the week for breakfast or just for a snack. Most pancakes store really well. Just completely cool before placing them in a ziplock bag with wax paper between each one, then store in the freezer. When ready to have one just defrost and toast in toaster or heat up in microwave. Either way they will be delicious.
Start by combining flour, baking soda, baking powder and salt in a large bowl, then set aside.
To a separate large mixing bowl beat two eggs. To the eggs add milk, ricotta cheese, vanilla extract, melted butter and the orange zest.
Pour the wet ingredients into the dry ingredients and fold in with a rubber spatula until combined, being careful not to over mix.
Heat a small amount of butter in a large frying pan. Scoop out about 1/3 cup of batter for each pancake and cook until bubbles start to form on the top, about 3 to 4 minutes. Carefully flip the pancakes over and continue cooking on the other side for an additional 3 to 4 minutes or until golden brown.
Serve with a drizzle of orange syrup and some orange slices.
The Orange Syrup is very easy to make. Just boil up a batch while making your pancakes.
Just whisk together water and sugar in a small sauce pan and place over medium high heat and bring to a boil. In a small bowl combine orange juice and corn starch and mix together to form a slurry. Pour the slurry into the sugar water and simmer gently for about 10 minutes or until thickened. Add butter and whisk until melted. Serve with pancakes.
Orange Ricotta Pancakes With Orange Syrup
Pancakes:
Ingredients:
- 2 Cups all purpose flour ( I like King Arthur )
- 2 Tablespoons granulated sugar
- 1 1/2 Teaspoon baking powder
- 3/4 Teaspoon baking soda
- 1/2 Teaspoon salt
- 2 Eggs
- 1 1/2 Cups of whole milk
- 1/4 Cup melted unsalted butter
- 1 Cup ricotta cheese ( full fat )
- 2 Teaspoons pure vanilla extract
- Zest of 1 orange, about 2 teaspoons.
Instructions:
- To a large bowl combine flour, sugar, baking powder, baking soda and salt and set aside.
- In a separate large bowl lightly scramble the eggs. To the eggs add the milk, melted butter, ricotta cheese, vanilla extract and orange zest. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and fold in gently with a rubber spatula, being careful not to over mix.
- Melt a small amount of butter in a large frying pan. Scoop out 1/3 cup of batter for each pancake and place in frying pan at least 2” apart. Cook for 2 to 3 minutes or until bubbles form on the top. Carefully flip pancakes and cook on other side for an additional 2 to 3 minutes or until golden brown.
- Place pancakes on a cooling rack until ready to serve.
Orange Syrup:
Ingredients:
- 1 Cup granulated sugar
- 1/2 Cup water
- 3/4 Cup orange juice
- 1 Tablespoon cornstarch
- 1 Tablespoon unsalted butter
Instructions:
- In a small sauce pan over medium heat whisk together water and sugar and bring to a boil. In a small bowl add orange juice and cornstarch and whisk to form a slurry. Add slurry to sugar water and simmer for 10 minutes. Add butter and whisk until melted.
- Serve with pancakes.
- Enjoy
