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.