Ingredients
Scale
- 3/4 cup ricotta cheese
- 2 eggs (2 yolks, 1 white)
- 3/4 cup milk
- 1/4 cup orange juice (freshly squeezed)
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- Butter for the pan
Instructions
- In a large bowl, whisk together ricotta, egg yolks, milk, orange juice, orange zest, and vanilla until smooth.
- In another bowl, mix flour, baking powder, baking soda, sugar, and salt. Combine this dry mixture with the wet ingredients until just mixed.
- In a separate bowl, whisk egg white until frothy and gently fold into the batter.
- Heat a non-stick skillet over medium heat and melt butter. Pour about 1/3 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on top; flip and cook until golden brown.
- Serve warm with orange syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg