Description
Indulge in the fluffy goodness of Ricotta Pancakes with Orange Syrup, a delightful breakfast treat that promises to elevate your morning routine. These pancakes blend creamy ricotta with zesty orange flavors, creating a rich and satisfying dish that’s perfect for brunch or a cozy weekend breakfast. The light and airy texture combined with the sweet citrus syrup will impress your family and friends, making every bite memorable. Plus, they are simple to make, ensuring you can whip up this delicious recipe even on busy mornings.
Ingredients
Scale
- 3/4 cup ricotta cheese
- 2 eggs (2 yolks and 1 white)
- 3/4 cup milk
- 1/4 cup fresh orange juice
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- Pinch of salt
- Butter for the pan
- 1 cup granulated sugar (for syrup)
- 1/2 cup water (for syrup)
- 1 tablespoon orange zest (for syrup)
- 3/4 cup fresh orange juice (for syrup)
- 2 teaspoons cornstarch (for syrup)
- 2 tablespoons butter (for syrup)
- 1/4 cup plant-based cream (for syrup)
Instructions
- In a large bowl, whisk together ricotta, egg yolks, milk, orange juice, orange zest, and vanilla extract until smooth.
- In another bowl, combine flour, baking powder, baking soda, sugar, and salt. Gradually mix into the wet ingredients until just combined.
- In a small bowl, whisk the egg white until frothy and gently fold it into the batter.
- Heat a non-stick skillet over medium heat and melt some butter. Pour about 1/3 cup of batter onto the skillet; cook until bubbles form on top.
- Flip the pancake and cook until golden brown on both sides. Repeat with remaining batter.
- In a saucepan over medium heat, combine sugar and water for the syrup. Stir until dissolved.
- Add orange zest and juice for the syrup. In a small bowl, mix cornstarch with a little water to create a slurry; stir this into the saucepan.
- Cook until thickened slightly, then remove from heat and stir in butter and plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 430
- Sugar: 15g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg