Martha Stewart's Orange-Ricotta Pancakes |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These look super gourmet and super easy, too. Ingredients:
1 3/4 cups part-skim ricotta cheese (15 ounces) |
1/3 cup granulated sugar |
2 large eggs |
2 teaspoons grated orange zest (1 orange) |
2/3 cup all-purpose flour |
3 tablespoons canola oil |
confectioners' sugar or maple syrup |
Directions:
1. In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
2. Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side.
3. Transfer pancakes to a paper-towel-lined plate to drain.
4. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.
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