Total TimePrep: 25 min. Cook: 5 min./batch
Makes16 suncakes (1-1/4 cups sauce)
- 1/2 cup all-purpose flour
- 4 teaspoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1-1/3 cups ricotta cheese
- 1/2 cup whole milk
- 1 tablespoon grated orange zest
- STRAWBERRY ORANGE SAUCE:
- 2 cups frozen unsweetened strawberries
- 1/4 cup orange juice
- 2 tablespoons sugar
- 2 teaspoons grated orange zest
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, cheese, milk and orange zest; 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 syrupy. Serve with suncakes.
Nutrition Facts2 each: 171 calories, 7g fat (4g saturated fat), 124mg cholesterol, 191mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
May 15, 2011
I don't know if somehow I messed this recipe up, but these were terrible. The consistency was strange and they never seemed to cook thoroughly. I kept leaving them on the griddle longer and longer each time, and the center was still gooey. Definitely would not make again. Not worth the effort with separating the eggs and then whipping the whites.
Apr 26, 2011
These turned out pretty tasty; they did not rise very much, but the orange zest and ricotta made them light and fluffy, and the strawberry orange syrup was good.
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