Orange Ricotta Pancakes With Orange Curd |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 1 |
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The original version called for lemons, which I'm sure would be fantastic but there were loads of oranges lying around and I couldn't think of a better way to use them up Ingredients:
for pancakes |
1 3/4 cups all-purpose flour |
1 tbsp. baking powder |
1-2 tsp. sugar |
1/2 tsp. salt |
1 1/2 cups milk |
1/2 cup whole milk ricotta cheese |
2 large eggs |
zest of 1 orange |
3 tbsp. unsalted butter, melted and cooled |
for orange curd |
juice and zest of 2 oranges |
2/3 cup granulated white sugar |
4 tbsp. butter, molten |
2 eggs, lightly beaten |
pinch of salt |
Directions:
1. For orange curd: (make this first)
2. Whisk orange zest , orange juice, sugar, salt and eggs in a bowl. Add the melted butter to it, and pour everything onto a pan. Over medium heat, whisk the orange curd constantly until it thickens. Remove pan from heat. Strain over a clean bowl with a fine mesh strainer.
3. For pancakes:
4. Whisk the dry ingredients together in a large bowl. Set aside. In another bowl, whisk the ricotta, eggs and orange zest until creamy. Slowly add the milk and then the molten butter. Add the liquid ingredients to the dry ingredients and stir.
5. Heat a nonstick skillet or griddle, brush with butter. Pour 1/2 cup of the batter onto the griddle. When the pancakes h start to bubble and set around the edges, flip them over. Cook the pancakes for another minute or two, until the center is set and they are cooked throughout.
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