ORANGE RICOTTA PANCAKES
These popular pancakes are likely to spark a craving. They’re so moist and tender you could even eat them without syrup!
—BREHAN KOHL ANCHORAGE, AK
START TO FINISH: 30 MIN. • MAKES: 12 PANCAKES
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup part-skim ricotta cheese
3/4 cup 2% milk
1/2 teaspoon grated orange peel
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon vanilla extract
Maple syrup and confectioners’ sugar
1. In a large bowl, whisk the first five ingredients. In another bowl, whisk egg, cheese, milk, orange peel, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened.
2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup and confectioners’ sugar.