Lemon-Ricotta Pancakes With Orange-Maple Syrup |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Need a special breakfast? This will do you. Bit of effort involved, but isn't that what makes it special? Ingredients:
3 navel oranges |
1 cup sugar |
1 cinnamon stick, 3-inch piece |
1/2 cup maple syrup |
1 (15 ounce) container ricotta cheese |
5 large eggs, separated |
2 tablespoons sugar |
1 1/2 teaspoons lemon zest, finely grated |
2 teaspoons vanilla |
1/2 cup milk |
3/4 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
vegetable oil, for griddle |
Directions:
1. SYRUP:.
2. Remove peel from 1 orange with vegetable peeler and reserve.
3. Cut off peel and white pith from remaining oranges.
4. Cut orange sections from membranes and place in small bowl.
5. Squeeze all juice from membranes and add water or additional orange juice if needed to equal 1/2 cup.
6. Pour juice into saucepan.
7. Add reserved orange peel, sugar and cinnamon stick and simmer, stirring until sugar dissolves.
8. Reduce heat to med-low and simmer 10 minutes, swirling pan occasionally until mixture becomes syrupy.
9. Pour through sieve over reserved orange sections.
10. Stir in maple syrup and let stand while making pancakes.
11. PANCAKES.
12. Preheat oven to 225 degrees.
13. In food processor, process ricotta, egg yolks, sugar, lemon zest and vanilla until smooth.
14. Add milk and dry ingredients and process until blended.
15. Pour batter into bowl.
16. Beat egg whites until stiff peaks form.
17. Gently fold egg whites into batter.
18. Lightly oil griddle and heat over medium.
19. Drop batter by 1/4 cup cupfuls and cook 2 minutes, or until lightly browned, per side .
20. Keep warm in oven while cooking remaining batches.
21. Serve with syrup.
|
|