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.

DSC_3967

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.



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5 comments:

siberianluck said...

yuuuummmm

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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