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Orange Ricotta Pancakes

 Orange Ricotta Pancakes
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
4 ServingsPrep/Total Time: 30 min.

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 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup butter, melted
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Maple syrup and confectioners' sugar

Directions

  • In a 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.
  • 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. Yield: 12
  • pancakes.

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Orange Ricotta Pancakes (continued)

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.