Thursday, May 16, 2013

Ricotta Pancakes with lemon ricotta topping and orange syrup

Ricotta Pancakes with lemon ricotta topping and orange syrup

I found this incredible recipe on foodandwine that I just had to share. It is for ricotta pancakes with orange syrup. These are absolutely fabulous. There are a few minor changes - vanilla extract instead of vanilla bean and I added whole wheat. Please let me know what you think of them.

Ricotta Pancakes with Lemon Ricotta Topping and Orange Syrup
Yield: 15 – 18 pancakes

1 orange
1 cup orange juice
1 cup sugar
1 cup water

1 1/2 cups ricotta
1 1/2 tablespoons sugar
3/4 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, separated
1/2 cup ricotta
Toasted almond slices, for garnish

1. Peel the zest from the orange in long strips. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. Julienne the zest. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.
2. In a bowl, mix together all of the topping ingredients. Set aside.
3. In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
4. Spoon about ¼ cup batter onto hot greased griddle and cook over moderately high heat, 2 minutes per side, until golden and fluffy.
5. Serve about 3 pancakes per person topped with the orange syrup, ricotta topping and toasted almonds.
Adapted from Breslins Ricotta Pancakes with Orange Syrup at:

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