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Orange Ricotta Pancakes


Welcome to #EasterWeek! I'm still a little thrown off by how early Easter is this year, and to be honest, I haven't finalized my menu yet.   My son has become the typical teenager who likes to sleep til noon, so I've been focusing my search on brunch type recipes.


We all love pancakes, and when I saw this recipe from Taste of Home, I knew I had to test it out.
The only change I made to the recipe was to use whole milk instead of 2%, it's what we always have on hand.  I used a large cooke scoop for portioning the batter, it made it so easy to keep them uniform, and I got exactly 12 pancakes.  The ricotta gives them a great texture, and they are filling without being heavy.  These froze and reheated great, next time I will definitely double the batch, adding blueberries to some.  Thank you Brehan K for sharing the recipe!


Thank you so much to Christie for hosting Easter Week, and to all the other #FestiveFoodies for sharing their #EasterRecipes! Be sure to check out the links at the bottom of the post and check back throughout the week for even more amazing recipes!


Orange Ricotta Pancakes


Orange Ricotta Pancakes

ingredients:

  • 1 1/2 cups flour
  • 3 Tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup part skim ricotta cheese
  • 3/4 cup 2 % milk, I used whole
  • 1/2 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • maple syrup and confectioner's sugar (optional)

instructions:

  1. In a bowl, whisk the first five ingredients.
  2. In another bowl, whisk egg, cheese, milk, orange peel, orange juice, melted butter and vanilla until blended.
  3. Add to dry ingredients; stir just until moistened.
  4. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle.
  5. Cook until bubbles on top begin to pop and bottoms are golden brown.
  6. Turn; cook until second side is golden brown.
  7. Serve with syrup and confectioners' sugar. Yield: 12 pancakes.
  8. Source: http://www.tasteofhome.com/recipes/orange-ricotta-pancakes
citrus, pancakes, ricotta
Breakfast, Brunch
American
Created using The Recipes Generator

Monday Easter Week Recipes



Comments

  1. I've always made lemon ricotta pancakes! I can't believe I've never tried it with orange. Thanks for the inspiration.

    ReplyDelete
    Replies
    1. Lemon sounds great too! And I think they'll be awesome with raspberries or blueberries.

      Delete
  2. These sound delicious. I've never thought to put ricotta into my pancakes. Can't wait to try it.

    ReplyDelete
  3. These sound delicious and I can just imagine the flavor now! I'm think all they would need would be a little butter or maybe whipped cream on top! Thanks for linking the recipe up on the Celebrate 365 Easter Recipes Blog Party!

    ReplyDelete
    Replies
    1. Oh, whipped cream would be amazing! Thank you so much for hosting!

      Delete
  4. Oh wow, these looks gorgeous! My house loves pancakes!

    ReplyDelete
    Replies
    1. We do too! For breakfast, lunch, brunch, or dinner ;)

      Delete

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