Saturday, August 28, 2004


Orange Ricotta Pancakes

Serve these with maple syrup and a large glass of fresh squeezed orange juice. Mmmm.

2 cups ricotta cheese
1/3 cup white sugar
2 eggs
Zest of one large orange
½ cup flour
3 tablespoons vegetable oil

Powdered sugar for dusting

Whisk together the ricotta cheese, sugar, eggs, and the orange zest until combined. Stir in the flour until just combined. It is ok if the batter is lumpy. Do not overmix. If batter seems too thick, add up to ¼ cup of cold water.

Heat the oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side.
Serve hot, dusted with powdered sugar

Comments: Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking