Orange-Ricotta Pancakes
From: HOW TO COOK EVERYTHING FAST © 2014 by Double B Publishing, Inc. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Time: Fast (30 minutes or less)
Makes: 4 to 6 servings
Ricotta and sour cream stiffen pancake batter a bit more than milk and produce incredibly light and fluffy cakes with a little more heft than normal pancakes. Orange zest brightens them up, as does lemon (see the Variation).
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Ingredients
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup ricotta cheese
1 cup sour cream
1 tablespoon honey, plus more for serving (optional)
1 orange
Butter for cooking
1. Heat the oven to 200ºF.
2. In a large bowl, combine 2 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. Crack the eggs into a medium bowl and beat. Stir in 1 cup ricotta, 1 cup sour cream, and 1 tablespoon honey.
4. Put a large skillet over medium-low heat.
Grate 1 tablespoon zest from the orange; then halve it.
5. Add the orange zest to the wet ingredients and squeeze in the juice. Gently stir the wet ingredients into the dry. Mix only enough to moisten the flour (don’t worry about lumps).
6. Put a tablespoon or so of butter into the skillet and swirl it around. When the butter foam subsides, ladle the batter into the skillet, working in batches and making any size pancakes you like. Cook until the bottoms are golden brown and bubbles appear in the centers of the pancakes, 2 to 4 minutes.
7. Flip and cook, adjusting the heat so that the pancakes don’t burn, until the second sides are lightly browned, another few minutes.
8. As you finish, transfer the cooked pancakes to the oven to keep them warm. Continue cooking, adding a little more butter for each batch, until you’ve used up all the batter. Serve warm, with honey if you like.
Variations
Lemon-Ricotta Pancakes
Swap a lemon for the orange. If you like, add 1/4 cup poppy seeds to the batter.
