Buttermilk Ricotta Pancakes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Buttermilk Ricotta Pancakes

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    NEWSLETTERS

    Buttermilk Ricotta Pancakes
    Perfect pancakes for breakfast.

    • 2 Cups Ricotta Cheese
    • 4 Eggs-large
    • 1  Orange-zested-reserve juice to flavor berries
    • 1 ¼ Cups Buttermilk
    • 1 ½ Cups All Purpose Flour
    • ¼ Cup Sugar
    • 2 Tbsp.  Baking Powder
    • ½ tsp. Salt
    • 2 Cups Fresh Berries-any favorite or mix
    • ¼ Cup Sugar
    • Reserved Orange Juice
    •  Vegetable Spray as Needed

    Preheat griddle to 350 degrees f. In a large bowl whisk together the cheese, eggs, orange zest and buttermilk until very smooth. In a separate bowl, sift the flour, sugar, baking powder and salt. Add the flour to the cheese mixture and stir with a rubber spatula until just combined.

    In a separate bowl, combine the berries, sugar and orange juice. Let macerate while making pancakes.

    Spray the griddle with vegetable spray and add batter in about ¼ cup amounts. Let cook for about 2 minutes on each side until golden. Repeat with remaining batter.

    Serve garnished with the berries, powdered sugar, and maple syrup if desired. Enought for four.