Orange-Ricotta Pancakes with Raspberry-Orange Syrup

By Chez_Alexander

Ingredients

• Pancakes:
• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2 TBS sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (whole) milk
• 1/2 cup ricotta cheese (full fat)
• 1/4 cup orange juice
• 2 eggs
• 2 tsp finely shredded orange peel
• Syrup:
• 1 cup sugar
• 1/2 cup orange juice
• 1 TBS lemon juice
• 1 pint fresh raspberries

Details

Servings 5
Preparation time 20mins
Cooking time 45mins
Adapted from d24edc7kaf4agn.cloudfront.net

Preparation

Step 1

Pancakes:

1) In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt

2) In a medium bowl, whisk together milk, ricotta, orange juice, eggs, and orange peel

3) Add milk mixture to flour mixture; stir until just combined

4) Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake

5) Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1-2 minutes more or until done

6) Spoon Raspberry-Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired

Syrup:

Combine ingredients in a small saucepan. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer about 10 minutes or until syrupy. Stir in raspberries.

Makes 5 servings (2 pancakes per serving). Pancakes = 4 Weight Watchers points per serving. Syrup = 4 Weight Watchers points per serving.