Thursday, March 24, 2011

Orange Ricotta Pancake Delights !

Orange Ricotta Pancakes with Ricotta Topping and Orange Syrup
(adapted from Food & Wine recipe, July 2010)

Orange Syrup
1 orange
1 cup fresh orange juice
1 cup sugar
1 cup water

Ricotta Topping
1 1/2 cups fresh ricotta
1 1/2 tablespoons sugar
seeds from 1/2 vanilla bean

1 3/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/2 cup fresh ricotta
butter or vegetable oil, for frying

1. For the Syrup: Peel the zest from the orange in small strips (or julienne larger pieces); place in pot of boiling water and blanch for 30 seconds then remove. In a small saucepan set over medium low heat, add orange juice, sugar, and water. Simmer until syrupy, 10 minutes. Let cool and add orange slices and zest.
2. For the Ricotta topping: Scrape the seeds from the vanilla bean into the ricotta. Add sugar, and mix.
3. For the Pancakes: In a medium bowl, mix the flour, sugar, salt, baking powder, and baking soda. In a large bowl, whisk the buttermilk, eggs, and ricotta. Add the dry mixture to the wet mixture and fold batter together. In a large skillet over medium heat, melt the butter. Then add 1/4-cup dollops of the batter to the pan. Cook about 2 minutes per side — use your best judgment; these should be golden brown. Serve and allow your guests to top the warm pancakes with the ricotta topping and orange syrup.

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