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
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