Ricotta Pancakes
Beautifully moist, fluffy pancakes with creamy ricotta and bright orange flavors.
Servings: 4
Ingredients
- 1 3/4 cups of all purpose flour
- 1/4 cup of granulated sugar
- 1 cup of whole milk
- 8 ounces of whole milk ricotta
- 3 large eggs
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup of fresh orange juice
- 2 tablespoons of butter, melted
Instructions
- In a large bowl, combine 1 3/4 cups of all purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoons of baking soda and 1/2 teaspoons of salt
- Form a well in the center of the flour mixture and add 3 large eggs and 1 cup of whole milk into the well and whisk until just combined
- Add 1/4 cup of orange juice, 2 tablespoons of melted butter, 2 teaspoons of vanilla extract and 8 ounces of ricotta into the batter and mix gently with a silicone spatula until just combined
- Place a flat griddle or wide skillet over medium heat and let it preheat for about 2 minutes
- Grease the surface with butter or non-stick cooking spray
- Drop 1/3 to 1/2 cup portions of pancake batter onto the warm greased surface
- Once the edges have started to lightly brown and the batter is full of bubbles, flip the pancake and cook on the other side until it is golden brown
- Garnish with butter and maple syrup