ORANGE RICOTTA PANCAKES

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Orange Ricotta Pancakes image

Provided by Ron Silver

Categories     Cheese     Dairy     Breakfast     Brunch     Mother's Day     Ricotta     Orange     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 pancakes

Number Of Ingredients 7

4 extra-large eggs, separated
1 1/3 cups ricotta cheese
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated orange zest
1/2 cup all-purpose flour
Pinch of salt
Melted butter for the griddle and for brushing on the pancakes

Steps:

  • 1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
  • 2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
  • 3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
  • 4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
  • 5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
  • 6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.

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