I’ve been wanting to try these for a long time, I saw them on the show Everyday Food and I was intrigued. So I made them- for dinner! Yes, I have them listed under breakfast, because technically they’re pancakes, but who doesn’t love breakfast-for-dinner nights?
They’re really simple to make, almost brainless. If you can grate the zest off an orange, mix ingredients and use a skillet, you can make these. If you can’t do that then you shouldn’t even be reading a blog that involves cooking/baking. Be gone with you.
Find, borrow or steal the following:
- 1 ¾ 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
- Confectioners’ sugar or maple syrup
Then you have to:
- In a medium bowl, whisk together 1 ¾ cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk 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 (and adding more oil to skillet as needed), add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.
Sprinkle sugar using one of these things, its easier & prettier
After sprinkling and drizzling- eat and enjoy!
Some slightly overdone ones… yummy nonetheless 🙂
They’re super light, but also super filling. Almost disarmingly so. Perfect for summer breakfasts or brunches. Put some orange slices on top after you sprinkle the sugar if you like that sort of thing. I don’t. Any kind of fresh fruit would be good; mango, melon, etc. The orange flavor is so subtle you could pull anything off. Like a summer fruit salad. Sip a Bellini, eat an orange-ricotta pancake, and pretend you’re on vacation.