Light and tender, orange-scented ricotta pancakes. Serve them with a sprinkling of powdered sugar and a drizzle of maple syrup.
1 3/4 cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Powedered sugar for accompaniment
Maple syrup for accompaniment
- In a medium bowl, whisk together ricotta cheese, sugar, eggs, and grated orange zest. Stir in 2/3 cup all-purpose flour until just combined.
- Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, about 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain.
- Serve hot, dusted with powdered sugar or drizzled with maple syrup.
Makes 4 servings
Recipe provided courtesy of Idaho Wheat Commission.