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...
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
For the pancakes
Preheat a nonstick griddle on medium low heat or 325* heat if using an electric griddle.
In a large bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
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.
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!
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
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.