Photo: Blueberry - Orange Ricotta Pancakes
1-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Fresh Egg
1 cup part-skim ricotta cheese
3/4 cup 2% milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1/2 cup frozen blueberries
Maple syrup and confectioners' sugar

Directions
In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, cheese, milk, orange juice, butter, orange peel and vanilla. Stir into dry ingredients just until moistened.  Fold in the blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple syrup and confectioners' sugar. Yield: 12 pancakes.
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American Guest House
Public
Blueberry - Orange Ricotta Pancakes
1-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Fresh Egg
1 cup part-skim ricotta cheese
3/4 cup 2% milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1/2 cup frozen blueberries
Maple syrup and confectioners' sugar

Directions
In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, cheese, milk, orange juice, butter, orange peel and vanilla. Stir into dry ingredients just until moistened.  Fold in the blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple syrup and confectioners' sugar. Yield: 12 pancakes.

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