This weekend, I am so excited to be speaking at Food Blog South, a conference and workshop in Birmingham, Alabama on Recipe Development along with the talented Virginia Willis. It’s going to be wonderful weekend filled with bloggers, writers, photographers and so many others from around the country. Proceeds from the conference go to support a charity to restore the Gulf, and also support The Desert Island Supply Company, a Woodlawn-based writing center for kids. Recently, I was working on a recipe development project for a client creating recipes made with citrus fruits. I loved how these Orange Ricotta Pancakes turned out: so light and fluffy with the perfect hint of orange flavor. This makes a great breakfast idea for this weekend since oranges are at their peak. Enjoy and have a great weekend!
Orange Ricotta Pancakes
6 to 8 servings
11/2 cups all-purpose flour
3 tablespoons sugar
11/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon orange zest
1/4 teaspoon salt
3/4 cups skim milk
1/2 cup fresh orange juice
1 cup part-skim ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/2 teaspoon vanilla extract
1/4 cup butter or margarine
Garnish: maple Syrup, powdered sugar, optional
1. Combine flour, sugar, baking powder, baking soda, orange zest and salt in a large bowl.
2. Whisk together milk, orange juice, ricotta, 4 tablespoons butte, egg and vanilla in a separate bowl.
3. Make a well in the center of the dry ingredients and pour ricotta mixture into flour mixture. Stir together gently until just combined (batter should be lumpy). Do not overmix.
4. Heat 1 tablespoon butter in a griddle or large sauté pan over medium heat. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Continue with remaining butter and batter. Serve with maple syrup and powdered sugar, if desired.