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Tropical Suncakes

 Tropical Suncakes
“My daughter-in-law, who is a great cook, shared the recipe for these tender, citrusy pancakes. She first tried them on a trip to Disney World and found the recipe in a cookbook there.” —Ginger Sullivan, Cutler Bay, Florida
8 ServingsPrep: 25 min. Cook: 5 min./batch

Ingredients

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1-1/3 cups ricotta cheese
  • 1/2 cup milk
  • 1 tablespoon grated orange peel
  • STRAWBERRY ORANGE SAUCE:
  • 2 cups frozen unsweetened strawberries
  • 1/4 cup orange juice
  • 2 tablespoons sugar
  • 2 teaspoons grated orange peel

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • Combine the egg yolks, cheese, milk and orange peel; stir into dry
  • ingredients just until moistened. Beat egg whites until stiff peaks
  • form; fold into batter.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
  • bubbles form on top. Cook until second side is golden brown.
  • Meanwhile, in a small saucepan, combine the sauce ingredients. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until

2 of 2

Tropical Suncakes (continued)

Directions (continued)

  • syrupy. Serve with suncakes. Yield: 16 suncakes (1-1/4 cups sauce).
Nutritional Facts: 2 pancakes with 2 Tbsp. sauce equals 171 calories, 7 g fat (4 g saturated fat), 124 mg cholesterol, 191 mg sodium, 19 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1 lean meat.