These Orange and Ricotta Pancakes are extremely light, moist and flavorful. There’s orange in the batter, in the syrup and served on top!
Sometimes it’s hard to get pumped up at the start of the day during the winter season when it’s dark and cold out, so a good dose of citrus always brightens up the day! The splash of orange and yellow colors remind me of the bright sunshine on a hot summer day. And maybe nature isn’t so cruel since oranges are in season during the winter too.
These Orange and Ricotta Pancakes are the ideal winter pancake in our household. They’re extremely light, soft and moist on the inside and fried just enough on the outside to so your teeth have something to sink into. I always try to use ricotta cheese whenever I can because of its nutritional value: one typical serving will give you a good serving of calcium, phosphorous, riboflavin, vitamin A, zinc, and B-12. Especially now that I’m breastfeeding our new little one, I take all the nutrients that I can get!
When it comes to eating the pancake, I like to pour on the orange syrup and let it sit for a minute or two. The orange syrup is thin and watery, so it really seeps into the pancakes; the texture of the pancakes after it has soaked up the orange syrup is like the bottom of a tres leches cake. Dessert for breakfast? Ok! And with all the syrup absorbed throughout the pancake, that means more orange flavor for your taste buds with each bite. YUM!
- 1¾ cup (225 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1⅔ cup (400 milliliters) buttermilk
- 2 large eggs, separated
- ⅓ cup (75 grams) caster sugar
- ¾ cup (170 grams) ricotta cheese
- zest of ½ an orange
- 1 cup (240 milliliters) orange juice
- 1 cup (240 milliliters) water
- 1 cup (225 grams) granulated sugar
- zest of 1 orange
- pinch of salt
- In a large bowl, sift together the flour, baking soda and salt. Set aside.
- In a medium bowl, whisk the egg whites until a soft peak forms. Set aside.
- In a separate medium bowl, whisk together the buttermilk, egg yolks, sugar, ricotta cheese and zest.
- Make a well in the dry mixture, and add the egg yolk mixture. Mix everything together, until just combined. A few lumps will remain. Gently fold the egg white mixture into the bowl.
- Heat a skillet to medium-low heat. Drop pancakes by the ¼ cup, and cook for about 4 minutes on one side. Flip and cook for an additional 1-2 minutes.
- As you are cooking the pancakes, make the orange syrup. Mix everything together in a small saucepan and simmer for 15 minutes. Remove from heat and allow to cool slightly before serving with the orange and ricotta pancakes.