Lemon-Ricotta Pancakes with Orange-Maple Syrup
From Redbook
These Lemon-Ricotta Pancakes with Orange-Maple Syrup will make breakfast the most popular meal of the day.
Orange-Maple Syrup:
3 naval oranges
1 cup(s) sugar
1 stick(s) cinnamon
1/2 cup(s) pure maple syrup
Pancakes:
1 container(s) (15 ounces) ricotta cheese
5 large eggs, separated
2 tablespoon(s) sugar
2 1/2 teaspoon(s) lemon zest, finely grated
2 teaspoon(s) vanilla extract
1/2 cup(s) milk
3/4 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
Vegetable oil, for griddle
Orange-Maple Syrup: Remove peel from 1 orange with vegetable peeler and reserve. Cut off peel and white pith from remaining oranges. Cut orange sections from membranes into small bowl. Squeeze all juice from membranes into 1-cup measure (add additional orange juice or water until you have 1⁄2 cup). Pour mixture into a medium saucepan; add reserved orange peel, sugar, and cinnamon stick.
Bring to a simmer, stirring, until sugar dissolves.
Reduce heat to medium-low; simmer 10 minutes, swirling pan occasionally, until syrupy. Pour through a sieve over reserved orange sections; stir in maple syrup. Let stand at room temperature while making pancakes.
Pancakes: Preheat oven to 225 degrees F. In food processor, process ricotta, egg yolks, sugar, lemon zest, and vanilla until smooth. Add milk and remaining pancake ingredients; process until blended.
Pour into a bowl. Place egg whites in a large bowl and beat with electric mixer until stiff peaks form; gently fold into ricotta mixture.
Lightly oil a griddle; heat over medium heat. Drop batter by 1⁄4 cupfuls and cook 2 minutes, or until lightly browned on underside. Turn pancakes; cook second side 2 minutes, until golden. Keep warm in oven. Cook remaining pancakes. Serve with Orange-Maple Syrup.
Serves 6
