Ingredients

The following ingredients have 4 Servings
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon orange zest
  • 1/8 cup fresh orange juice
  • 1/2 cup whole milk ricotta cheese
  • 2 eggs (separated)
  • 2/3 cup buttermilk
  • 2 tablespoon granulated sugar
  • 2-3 tablespoons butter ((for cooking))

Instruction

  • Mix the ricotta cheese, egg yolks, sugar, orange zest, orange juice, and buttermilk in a large bowl.
  • In a separate bowl, mix the flour, baking powder and salt.
  • Combine the wet and dry ingredients, being careful not to over-mix; it is OK if there are a few lumps in the mixture.
  • Meanwhile, beat the egg whites in a bowl until soft peaks just start to form.
  • Gently fold the egg whites into the pancake batter, being careful not to deflate the egg whites.
  • Heat a nonstick skillet over medium-low heat and add 1/2 tablespoon of butter.
  • Pour about 1/8 cup of the pancake batter in the pan and cook until they start to bubble (about 2 minutes).
  • Flip and cook the other side for about 1-2 minutes. Pancakes should be golden brown on both sides, and cooked through. Remove and place on a plate (keep warm in a 200F degree oven).
  • Repeat until all batter is gone, adding 1/2 tablespoon of butter between each batch.