Orange Ricotta Pancakes
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup ricotta cheese
- 3/4 cup milk
- 1/2 cup orange juice
- 1/4 cup butter, melted
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon vanilla extract
- Maple syrup
Adapted from sweetpeaskitchen.com
In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary. Serve warm with maple syrup.