Did you know that I’ve always wanted to participate in an eating contest? I’m totally being serious here. Over the past few years I’ve been trying to figure out what would be a good item to compete with. You know what would be terrible? Pancakes. I could eat about 3 and then I’d be down for the count. Pancakes wouldn’t get me far; they always seem like a good idea until the moment they start expanding in my stomach. Lead weights, I tell ya. LEAD WEIGHTS. Although now that I’ve made these Orange Ricotta Pancakes, I’m reconsidering. Light fluffy ricotta pancakes speckled with orange zest and a little drizzle of syrup….I could seriously eat all 12 that this recipe makes. They might be on the my list next to competitive tater tot eating. I don’t know…I’m still thinking about it…
And we’re off!
Gather your ingredients!
Grate your orange. Zesty!
Mix sugar, eggs, ricotta & orange zest in a big bowl.
Now add that teeny bit of flour. That’s why they’re so fluffy! Not a lot of flour!
And here you have your batter! If it’s too thick, add a little milk. I did.
Spread the batter on your oiled skillet. It’s a little thick, but don’t worry— it will work out!
Cook each side for 4-5 minutes and transfer to a paper towel. I guess they need to drain? Mine weren’t that wet.
Ahhhh steamy ricotta pancakes! The perfect spa date.
Add some butter on top…and a few orange segments in the background…..drizzle with maple syrup.
Look at how light and fluffy that pancake is!
Who wants to challenge me to an eating contest, now??
Orange Ricotta Pancakes
(recipe from Everyday Food Magazine)
- 1 3/4 cup part-skim ricotta cheese (15 ounces)
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon grated orange zest
- 2/3 cup all purpose flour
- 2 tablespoons milk
- 3 tablespoons canola oil
- Confectioner’s sugar or maple syrup for serving
In a medium bowl, whisk together the ricotta, sugar, eggs and orange zest. Mix in the all purpose flour until just combined. If the batter is very thick, add milk to slightly thin it out.
Heat 3 tablespoons canola oil in a large skillet over medium low heat. Working in batches (and adding more oil to the skilled if necessary) add the batter, using a scant 1/4 cup for each pancake. Cook until browned, about 4-5 minutes per side. Transfer pancakes to a paper towel lined plate to drain. Serve hot, dusted with confectioner’s sugar or drizzled with maple syrup. Butter is most welcomed!