Orange Ricotta Pancakes

Photo by Meredith M.
Adapted from bhg.com

PREP TIME

25

minutes

TOTAL TIME

28

minutes

SERVINGS

5

servings

PREP TIME

25

minutes

TOTAL TIME

28

minutes

SERVINGS

5

servings

Adapted from bhg.com

Ingredients

  • 1 1/2

    cups all-purpose flour

  • 1/2

    cup cornmeal

  • 2

    tablespoons sugar

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    cup milk

  • 1/2

    cup ricotta cheese

  • 1/4

    cup orange juice

  • 2

    eggs

  • 2

    teaspoons finely shredded orange peel

  • Butter

  • Fresh raspberries

  • Powdered sugar (optional)

  • 1

    recipe Raspberry Orange Syrup

  • Raspberry Orange Syrup:

  • 1

    cup sugar

  • 1/2

    cup orange juice

  • 1

    tablespoon lemon juice

  • 1

    pint fresh raspberries

Directions

For pancakes, in a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange peel. Add milk mixture to flour mixture; stir just until combined. Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done. Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired.

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