April 27, 2011

Orange Ricotta Pancakes with Strawberry Sauce.

I don't have a picture of the final product because, um, well, we ate it too quickly. These were so, so good.

Sometimes my favorite recipes come out of necessity - I will have a certain ingredient in my refrigerator or pantry that I used for one recipe, but it isn't something that I use in my everyday cooking, so I go searching.

In this case it was ricotta cheese, that I used to make a lime tart for Easter. I have pasta recipes that use ricotta, but I wasn't in a pasta mood yesterday. So I hunted. I remember seeing recipes for lemon ricotta pancakes and thought that sounded like a good place to start. So I Googled around and found one from Two Peas and Their Pod with a blueberry sauce that looked great.

However, I had a bunch of oranges from my in-laws' tree and fresh strawberries that needed to be used, too. So I improvised and made a couple changes. And now this will be a recipe we make over & over again, for breakfasts on the weekend or breakfast-for-dinner, like we had last night.

Orange Ricotta Pancakes with Strawberry Sauce
Adapted from Two Peas and Their Pod

For the sauce:
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp cornstarch
2 C fresh strawberries
3 Tbsp sugar
2 Tbsp water
Splash (3 Tbsp or so) fresh orange juice.

In a small bowl, combine the lemon juice and cornstarch and set aside.

In a medium saucepan, combine the strawberries, sugar, water, and orange juice. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.

For the pancakes:
1 1/4 C all-purpose flour
3 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C ricotta cheese
1 large egg
2 large egg whites
1/2 C fresh orange juice
2 tsp grated orange zest
1 Tbsp canola oil
1 Tbsp milk

In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.

In a medium bowl, whisk together ricotta cheese, egg, egg whites, orange juice, orange zest, canola oil, & milk. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix; the batter will be quite thick.

Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with strawberry sauce.


Michelle said...

shut your mouth with these pancakes. They sound soooo good!

Carol said...

Nice way to use the oranges, great sub! I know the ricotta pancakes are amazing with lemon, so orange has to be delicious!

Catherine said...

Mmmm.... that sounds so, so good!

Nadia said...

I love your cute little blog - I didnt even know you were doing it until I saw it on Michelle's blog. BTW this looks amazing!!