Ricotta Orange Pancakes
It's brunch on level 10 using orange juice. These massive volume pancakes satisfy any hunger and keep you yearning for more.
EQUIPMENT
- 1 grater
- 1 large bowl
- 1 small bowl
- 1 non-stick skillet
- 1 whisk
- 1 Baking Sheet
- 1 small sauce pan
INGREDIENTS
Pancakes
- 1 ½ cup all purpose flour
- 2 tbsp sugar (superfine)
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup ricotta cheese
- 4 large eggs (separated)
- 1 cup orange juice (freshly squeezed + zest of 1 orange)
- 1 stick unsalted butter (1/2cup, melted and cooled)
- 1 tsp vanilla extract
Syrup
- ½ cup maple syrup
- zest of 1 orange
- 2 oranges (segmented)
- ½ tsp cinnamon
- pinch of ground ginger ((optional for a spicy kick))
Serving
- 1 cup yogurt (greek or natural)
- handful of toasted almonds or pistachios (for texture)
- honey drizzle or extra maple syrup (optional )
INSTRUCTIONS
Prepare Pancake Batter
- In a large bowl, combine the flour, superfine sugar, baking powder, baking soda, and salt. Create a well in the center.
- In a separate bowl, whisk together the ricotta, egg yolks, orange zest, and vanilla extract until smooth. Gradually whisk in the orange juice and melted butter.
- In a small bowl, whisk the egg whites until they form soft peaks.
- Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Then, carefully fold in the whipped egg whites using a spatula for a light and fluffy texture. Do not over-mix.
Cook the Pancakes
- Heat a small amount of butter in a non-stick skillet over medium heat. Drop spoonfuls of the batter into the pan, leaving space between each pancake.
- Cook for about 2 minutes until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for another 1-1 ½ minutes or until golden brown.
- Transfer the pancakes to a baking sheet and keep warm in a 200°F oven while you cook the rest of the batter.
Make the Syrup
- In a small saucepan over medium heat, combine the maple syrup, orange zest, orange segments, cinnamon, and ground ginger. Gently heat for 5-7 minutes, allowing the flavors to infuse.
Serve
- Stack the pancakes on plates and drizzle with the warm citrus syrup. Add a dollop of Greek yogurt on the side and sprinkle with toasted nuts for added crunch. Drizzle extra honey or syrup if desired.
VIDEO
NOTES
- Egg Whites: Whipping the egg whites separately and folding them into the batter makes the pancakes extra fluffy.
- Ginger: The pinch of ground ginger in the syrup adds a warming, slightly spicy depth that complements the orange.
- Nuts: Toasted almonds or pistachios add a crunchy texture and visual appeal to the dish.
- Variations: For an indulgent twist, top with mascarpone instead of yogurt.
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!
