Ingredients
-
1
-
1
-
1/2
-
1/4
-
1
-
3/4
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Ricotta Pancakes, From 365 Delicious Low-Fat Recipes Serve with a cranberry orange sauce , I made two batches of these In both, I left out the egg white and also the orange zest (no citrus for me ) Also, I put in a splash of vanilla and a tablespoon or so of canola oil The first batch, I added a sprinkle of cinnamon and fresh ground nutmeg The second batch, I added chocolate chips Both were fantastic I mixed the wet ingredients using my hand mixer — easier to wash than the blender or food processor It worked very well The pancakes were very moist and soft The guys just devoured them , These were wonderful! This was very easy to make using a stick blender used white whole wheat flour, added 1/2t vanilla and 1/16t cinnamon, and omitted the egg white They were so delicious that I immediately made a second batch for the freezer They made the house smell heavenly! I made a simple orange syrup to serve with them by simmering 1/2c sugar, 1/4c water, and 1/4c orange juice for 3 minutes, then let it cool completely Thanks!
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Steps
|
1
Done
|
In a Food Processor or Blender, Place Ricotta, Buttermilk, Egg, Sugar and Orange Zest. Puree Until Smooth. |
|
2
Done
|
Pour Into a Large Bowl. Whisk in Dry Ingredients Until Just Combined. Batter Will Be Stiff. |
|
3
Done
|
Coat a Nonstick Skillet With Cooking Spray. Ladle 1/4 Cup Batter Per Pancake Onto Skillet. |
|
4
Done
|
Cook, Turning Once, Until Golden Brown. Serve Warm. |
