• annaelizabethrossi

ORANGE RICOTTA PANCAKES

Updated: Mar 29


These are a riff on "Santa Fe" pancakes my Oma would make inspired by a breakfast she has on a trip along the Santa Fe Railway at one of the depots. Modernized with segmented citrus, lofty mild ricotta and a sinful and steamy pour over of buttered maple syrup and a healthy glug of bourbon...


INGREDIENTS

1 ½ cups all purpose flour

3 tsp baking powder

1 tsp salt

2 TBS granulated sugar

1 cup whole milk

1 large egg

3 TBS butter, melted

1 tsp pure vanilla extract

1 cup whole milk ricotta

1/3 cup orange juice , plus pulp

1 TBS orange zest

Bourboned and Buttered Maple Syrup

2 TBS Butter

1/3 cup Maple Syrup

2 oz Bourbon

PREPARATION

For the pancakes

  1. Preheat a nonstick griddle on medium low heat or 325* heat if using an electric griddle.

  2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Set aside.

  3. In a separate mixing bowl, mix together 1 cup whole milk, 1 large egg, 3 TBS melted sweet cream butter, 1 tsp vanilla extract, 1/3 cup fresh squeezed orange juice and the zest from one orange. *Orange gives these pancakes a bright burst of flavor and the vanilla adds depth of flavor to the citrus & floral notes.

  4. Gently mix the wet ingredient mixture into the dry, keeping the batter clumpy. Fold in 1 cup of whole milk ricotta cheese. The ricotta gives the pancakes great moisture and structure. A lumpy batter is a good batter so please don’t over mix!

  5. Use a ladle to pour out ½ cup circles of batter onto the griddle. Watch for bubbles along the edge and in the center as an indicator when to flip. Cook for an additional 1 to 2 minutes.

For the syrup

  1. Over low heat in small sauce pan, melt 2 Tbs butter and gently swirl in the maple syrup. Carefully add the bourbon. It will bubble up immediately. Keep warm over low heat until ready to serve.

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