Orange Ricotta Pancakes

By lbgtdep

Makes: 5 servings Yields: 10 to 12 pancakes Prep: 25 mins Cook: 3 mins per batch

Ingredients

• 1 1/2 1 1/2
• cups all-purpose flour
• 1/2 1/2
• cup cornmeal
• 2 2
• tablespoons sugar
• 1 1
• teaspoon baking powder
• 1/2 1/2
• teaspoon baking soda
• 1/2 1/2
• teaspoon salt
• 1 1
• cup milk
• 1/2 1/2
• cup ricotta cheese
• 1/4 1/4
• cup orange juice
• 2 2
• eggs
• 2 2
• teaspoons finely shredded orange peel
• Butter
• Fresh raspberries
• Powdered sugar (optional)
• 1 1
• recipe Raspberry Orange Syrup

Preparation

Step 1

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.
Raspberry Orange Syrup
Ingredients
1
cup sugar
1/2
cup orange juice
1
tablespoon lemon juice
1
pint fresh raspberries