06 April 2011

Orange Ricotta Pancakes

I've been trying to make good on a previous resolution while our family is visiting. These pancakes certainly helped.


With the majority of the batter made up of ricotta cheese, these are not as bready as a traditional pancake. They're creamier—more like a dessert. They're wonderful topped with powdered sugar, maple syrup, freezer jam, or (my personal favorite) lemon curd.

Orange Ricotta Pancakes
Adapted from: Martha Stewart Everyday Food

1 3/4 C. part-skim ricotta cheese
1/3 C. granulated sugar
2 large eggs
zest of one orange
2 Tbsp. milk
2/3 C. all-purpose flour
Canola oil as needed

Whisk together ricotta, sugar, eggs, zest, and milk. Whisk in flour until just combined. Heat oil in a non-stick skillet on medium-low. Add batter using scant 1/4 cup servings and add oil as needed. Cook until browned (4-5 min. per side). Serve warm.

The sun is shining but there's rumors of rain on the way. I'd better get out there and get my hopscotch on.



siberianluck said...


michelle said...

Anything that can be used as a lemon curd delivery system gets thumbs up from me!

Denise said...

PLEASE tell me I can buy that table cloth somewhere!! Please?!

Anonymous said...

yes, please....where can we find that table cloth!!! Andrea

Miranda said...

Denise and Andrea,
The tablecloth is just a piece of laminated fabric. I got it at Fancy Tiger in Denver but you can find it online. It is from the Weekends line by Erin McMorris.

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