Welcome to Tasty Tuesdays!
Making pancakes for breakfast on the weekend just seems like the right thing to do, doesn't it? This recipe is unusual - not much flour and a whole lot of ricotta in it's place. Prep time took a little longer than your typical pancake recipe, but the unusual flavor and texture of the pancakes made it worth the extra time.
I was planning on using maple syrup, but when I realized I had forgotten to buy it at the grocery store, I decided to improvise and made a homemade syrup instead.
Ingredients for Vanilla Orange Syrup:
- 1-1/2 cup sugar
- 1-1/2 cup water
- 1 orange
- 1-1/2 teaspoon pure vanilla extract
- 2 tablespoons orange juice
To make the syrup:
1. Add water and sugar to a saucepan. Heat over medium heat, stirring until sugar is dissolved.
2. Use a vegetable peeler to peel the orange skin. Add pieces to saucepan. Bring to a simmer and stir occasionally.
3. Juice the orange. Add two tablespoons of juice and vanilla to saucepan. Use a slotted spoon to remove orange skin; discard.
4. Continue to simmer for 25 minutes or until syrup reaches desired consistency. Remove from heat and cool to room temperature. Syrup will thicken while cooling. Any syrup not used for pancakes can be stored in the refrigerator in an airtight container. Bring to room temperature before using.
Ingredients for pancakes:
- 4 Eggs, divided
- 1-1/3 cup ricotta cheese
- 2 Tablespoons sugar
- 2 Tablespoons orange rind
- 1/2 cup flour
- Dash of salt
- 2 Tablespoons butter
- Berries of your choice, for serving
{ serves 4 }
1. In a medium bowl, beat egg yolks, ricotta, sugar, and orange rind on medium until creamy. Beat in flour and salt.
2. In a separate bowl, use a whisk to beat egg white until white and fluffy. Whisk in
ricotta mixture.
3. Spoon batter onto a preheated, lightly buttered griddle or fry pan. When small bubbles appear on surface of pancakes, flip and cook on other side. Serve pancakes with butter, berries and syrup.
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What did you cook this week?
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