ORANGE RICOTTA PANCAKES
These pancakes rise up fast, like little souffles, and are best eaten right away so make sure your family is ready and waiting with their plates. The cheese flavor is subtle, but present. Although they are delicious with syrup, I actually preferred mine plain, eaten with my fingers like a little flat cupcake. I think they would also be lovely with a light dusting of confectioners' sugar or maybe even a bit of orange blossom honey. These pancakes get their incredible height and lightness from thickly beaten egg whites. To assure your whites stiffen perfectly, beat in a clean, cool metal bowl that has been wiped down with a cut lemon and then cleaned with a paper towel. This will get rid of any soap or oil residue left behind from previous uses.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 2 to 3 servings (About nine 3-inch pancakes)
Number Of Ingredients 14
Steps:
- Mash the sugar and orange zest together with the back of a spoon in a small bowl or on a cutting board. Sift together the flour, baking powder, baking soda and salt in a large bowl. Add the sugar-and-zest mixture and whisk to combine. Combine the ricotta, sour cream, heavy cream, orange juice and egg yolks with a whisk in a medium bowl. Add the ricotta mixture to the flour mixture and combine with a rubber spatula until just smooth; don't overmix.
- Rub the 1/2 lemon over the inside of a chilled medium metal bowl, then wipe the bowl dry with a paper towel. Add the egg whites to the bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold about 1/3 of the egg whites into the batter, then add the remaining egg whites. Don't worry if there are slight streaks of egg whites in the batter. Heat a nonstick or cast-iron griddle and grease with 2 tablespoons of butter. Pour or ladle about 1/3 cup of batter onto the griddle for each pancake, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the edges come together, about 2 minutes. Slip a spatula under each pancake, flip gently and cook until the edges come together and the pancake has risen, about 1 minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve immediately. You can also add a sprinkle of confectioners' sugar or a drizzle of orange blossom honey, if desired.
ORANGE RICOTTA PANCAKES
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
- Heat canola 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. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.
ORANGE RICOTTA PANCAKES
Steps:
- In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.
Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.
ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE
Provided by Bobby Flay
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
- Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
- Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
- Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
- Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.;
BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES
Ricotta pancakes are deliciously fluffy, rich and indulgent-tasting. The blood orange adds a hint of refreshing, sweet and tart citrus, and of course a beautiful, bold color.
Provided by Food Network
Categories main-dish
Time 15m
Yield 8 pancakes (4 servings)
Number Of Ingredients 12
Steps:
- For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined.
- In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined.
- Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix).
- In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
- Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired.
- For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices.
Nutrition Facts : Calories 310 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 95 milligrams, Sodium 590 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 13 grams
MARTHA STEWART'S ORANGE-RICOTTA PANCAKES
Make and share this Martha Stewart's Orange-Ricotta Pancakes recipe from Food.com.
Provided by CorriePDX
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
- Heat 3 tablespoons canola 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.
- Transfer pancakes to a paper-towel-lined plate to drain.
- Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.
Nutrition Facts : Calories 419.4, Fat 21.7, SaturatedFat 6.9, Cholesterol 139.1, Sodium 170, Carbohydrate 38.5, Fiber 0.7, Sugar 17.2, Protein 17.6
ORANGE RICOTTA PANCAKES
Provided by Ron Silver
Categories Cheese Dairy Breakfast Brunch Mother's Day Ricotta Orange Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 pancakes
Number Of Ingredients 7
Steps:
- 1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
- 2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
- 3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
- 4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
- 5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
- 6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.
ORANGE RICOTTA PANCAKES
Make and share this Orange Ricotta Pancakes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 15 pancakes
Number Of Ingredients 11
Steps:
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth.
- Beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold 1/4 whites into batter; gently fold in remaining egg whites.
- Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubble and edges are cooked. Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade. Makes 15 pancakes.
Nutrition Facts : Calories 71.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 44.6, Sodium 87.6, Carbohydrate 8.5, Fiber 0.2, Sugar 3.6, Protein 3.3
ORANGE RICOTTA PANCAKES
From Everybody Likes Sandwiches website: This recipe makes for a pretty thick but delicate batter. Be careful not to add too much batter to the pan and make sure you gently smooth over the tops. The key is to get a nice crunchy edge which adds a nice contrast to the pillowy soft interiors. We topped ours with my favorite sour cherry jam, but warmed honey or a sprinkle of icing sugar would be perfect too.
Provided by elizabethstilwell
Categories Breakfast
Time 9m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, combine the ricotta, eggs, sugar, zest and vanilla. Gently fold in the flour.
- Melt better over medium-high heat in a cast iron frying pan or griddle. Add a large tablespoon of batter for each pancake, slightly smoothing over the tops. Cook for 4 minutes per side. Serve with fruit preserves (I love sour cherry jam).
Nutrition Facts : Calories 351.3, Fat 16.7, SaturatedFat 9.7, Cholesterol 160.6, Sodium 125.9, Carbohydrate 32, Fiber 0.6, Sugar 13.2, Protein 17.4
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