Orange Ricotta Pancakes
These Orange Ricotta Pancakes are light and fluffy, top them with Cranberry Orange Bourbon Syrup and you're in for some breakfast bliss!
Servings: 7 Pancakes
Ingredients
- 2 1/4 cup All-purpose Flour
- 4 tbsp Pure Cane Sugar such as Zulka can use granulated
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Milk
- 1/2 cup Ricotta Cheese
- 1/4 cup Orange Juice
- 2 Large Eggs
- 1 tbsp Orange Zest
- Cranberry Orange Bourbon Syrup
- Homemade Whipped Cream
Instructions
- In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, stir together milk, ricotta, orange juice, eggs, and zest.
- Add wet ingredients to dry ingredients and stir until just combined. Batter should be a bit lumpy, do not overmix.
- Spray griddle or large pan with cooking spray (I prefer coconut oil spray) and heat on medium heat.
- Use a 1/2 cup measuring cup to pour batter onto cooking surface.
- Cook for 1 1/2 - 2 minutes until edges start to bubble, flip and cook the other side for about a minute until side is golden brown.
- Remove from pan, top with butter and syrup and whipped cream!
Notes
Adapted from BHG January 2013