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Orange Ricotta Pancakes Recipe

Orange Ricotta Pancakes Recipe photo by Taste of Home

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These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska

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Orange Ricotta Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

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 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla extract
Maple syrup and confectioners' sugar

Directions

In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, cheese, milk, orange juice, butter, orange peel and vanilla. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple syrup and confectioners' sugar. Yield: 12 pancakes.

Nutritional Facts 3 pancakes (calculated without syrup and confectioners' sugar) equals 449 calories, 19 g fat (11 g saturated fat), 106 mg cholesterol, 654 mg sodium, 54 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Orange Ricotta Pancakes in Country Woman April/May 2012

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Reviews for Orange Ricotta Pancakes

Orange Ricotta Pancakes

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Reviewed on Mar. 08, 2013 by Jansfv

Mom & I loved this recipe after I made some changes due to low salt diet. I left out the salt, & used 1/2 tsp baking powder & 1 tsp Hain sodium free baking powder,used unsalted butter instead of regular & used orange off my tree. Delicious! Really a keeper & took out at least 1000 mg. of sodium so mom's legs didn't swell at all! I got 12 pancakes at 109 mg sodium each. Thank you for a great recipe Brehan Kohl!!!Will try it with lemon too.

Reviewed on Feb. 17, 2013 by Kools01

Also added chopped pecans to half the batter. Very moist.

Reviewed on Jan. 02, 2013 by markaitym

T hese are so very good. I took the liberty of using 1/2 cup white whole wheat flour, skim milk and 1/4 cup reduced fat margarine. They were still tender and moist.

Reviewed on May. 19, 2012 by jjray2005

These were awesome! I used really strong orange juice today and the flavour was better than the first time I made them.