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
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
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.
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
SPICY ORANGE RICOTTA PANCAKES DRIZZLED WITH RHUBARB SYRUP
This tasty pancake recipe was created for RSC 16. I hope that you will enjoy this dish. The syrup is pretty versatile and will store in the refrigerator for 1 week. Please, do not over stir the batter it will result in denser bread like pancakes. You may use fresh or frozen rhubarb. Freshly grinding the spices, will result in a more mellow flavor.
Provided by Baby Kato
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a small saucepan, bring rhubarb, sugar, water and orange strip to a boil over high heat, stirring constantly.
- Once the mixture starts to boil, reduce the heat to low and simmer until the rhubarb breaks up and falls apart, about 20 - 25 minutes.
- Remove from heat, discard the orange strip and gently strain the rhubarb mixture thru a fine mesh strainer until all the juice is collected then discard the rhubarb solids.
- Let the syrup cool to room temperature, than pour into an airtight container and refrigerate until needed.
- This makes 1 1/2 cups of syrup.
- In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, cinnamon, cloves and nutmeg.
- In a separate bowl, whisk the egg yolk, half and half cream, milk, orange juice and zest, melted butter, almond extract, ricotta cheese and macadamia nuts.
- Make a well in the center of the dry ingredients and pour the half and half mixture into the well, whisking until just combined.
- Do not over stir the batter, it shouldn't be smooth, it will have some lumps, which will disappear during cooking.
- In a small bowl, beat the egg whites until soft peaks form, then gently fold the egg whites into the batter.
- Heat a frying pan or a griddle over medium high heat and brush with a few drops of butter or oil, your preference.
- When the pan is hot enough, pour 1/4 cup of the batter onto the frying pan and cook the pancakes on one side for 2 - 3 minutes, then flip pancakes and cook until golden brown.
- To serve the pancakes drizzle with the rhubarb syrup and enjoy.
Nutrition Facts : Calories 606.8, Fat 23, SaturatedFat 12.5, Cholesterol 102.9, Sodium 686.1, Carbohydrate 92, Fiber 3.4, Sugar 60.6, Protein 11
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.
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