Orange Ricotta Pancakes

By á-174535

Ingredients

• Raspberry Orange Syrup:
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup ricotta cheese
• 1/4 cup orange juice
• 2 eggs
• 2 teaspoons finely shredded orange peel
• Butter
• Fresh raspberries
• Powdered sugar (optional)
• 1 recipe Raspberry Orange Syrup
• 1 cup sugar
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1 pint fresh raspberries

Details

Servings 5
Preparation time 25mins
Cooking time 28mins
Adapted from bhg.com

Preparation

Step 1

For pancakes, in a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange peel. Add milk mixture to flour mixture; stir just until combined.

Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done.

Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired.