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Orange-Ricotta Pancakes

Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.

  • prep: 35 mins
    total time: 35 mins
  • servings: 4

Ingredients

  • 1 3/4 cups (15 ounces) part-skim ricotta cheese
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons grated orange zest (1 orange)
  • 2/3 cup all-purpose flour
  • 3 tablespoons canola oil
  • Confectioners' sugar or maple syrup

Directions

  1. Step 1

    In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.

  2. Step 2

    Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

Source
The Martha Stewart Show

Reviews (16)

  • 30 Sep, 2013

    I was a little skeptical of cheesy pancakes before I made them, but they turned out great! They took much longer than normal pancakes to cook but browned eventually. I've seen some comments about the texture being weird, but mine was fine. I added chocolate chips because chocolate makes everything better. The batter was really quick/easy to put together & I had almost all the ingredients in the house. My boyfriend and my roommates loved them! I don't think they'd feed 4 hungry people though.

  • 26 May, 2013

    Delicious! The batter is definitely on the thicker side but the pancakes are light and moist. I used all the orange zest and squeezed the juice of half the orange which made the batter a little thinner. A little too sweet for me as I served them with honey. I'd cut down the sugar the recipe calls for and cook them in salted butter to give them that nice crust and a touch of salt! Definitely cook over low heat. Use 1/4 cup to pour the right amount of batter, a spatula rounds them out nicely.

  • 11 Nov, 2012

    I've always had good luck with these pancakes and my kids like them, too. It's true they have a completely different consistency than regular pancakes, and I do add some milk to make the batter more batter-like. They taste great though and are a wonderful way to use up ricotta.

  • 13 Nov, 2011

    these came out to an amazing texture and I have already made them many times with great results I even like the cold leftovers as a snack with apple butter spread!

  • 29 Jan, 2011

    I made these and was so disappointed. They came out looking great but they were weird. My husband ate them but I could not. Serves 4??? well he ate almost all of them(save three) I ate one and am still feeling it,he is fine. It is not a traditional pancake and quite expensive(ricotta0 but not worth it. I will stick with some vanilla and shredded apple in a traditional pancake batter.

  • 30 Dec, 2010

    I agree way too thick, need more liquid. My grandson begged me not to make them again. Oh well.

  • 17 Oct, 2010

    These came out delicious and sweet. My first time making ricotta pancakes and I was quite pleased. I also added cinnamon, a touch of vanilla extract and orange juice instead of zest. CAUTION, they do burn easily, so keep heat on medium and keep and eye on those pancakes!

  • 3 Apr, 2010

    There are so wonderful. From comments below it seems like some are expecting these to be runnier... which they aren't. I keep the heat low and cook them slowly. Everyone loves them... especially when you butter them and dust them with confectioners sugar.

  • 3 Apr, 2010

    There are so wonderful. From comments below it seems like some are expecting these to be runnier... which they aren't. I keep the heat low and cook them slowly. Everyone loves them... especially when you butter them and dust them with confectioners sugar.

  • 4 Mar, 2009

    This is a very strange recipe and I do not recommend it. It makes such a thick paste that I had to add two full cups of orange juice (16 oz.) to thin it to a spreadable consistency. As BerkeleyMomKKT said, when you turn the heat down to prevent burning, they cook up damp and rubbery, but if you turn the heat up, they burn black very quickly. Really a waste of almost a pound of good ricotta. They are gummy at best, and nothing like regular pancakes.

  • 4 Mar, 2009

    This is a very strange recipe and I do not recommend it. It makes such a thick paste that I had to add two full cups of orange juice (16 oz.) to thin it to a spreadable consistency. As BerkeleyMomKKT said, when you turn the heat down to prevent burning, they cook up damp and rubbery, but if you turn the heat up, they burn black very quickly. Really a waste of almost a pound of good ricotta. They are gummy at best, and nothing like regular pancakes.

  • 25 Dec, 2008

    Nice flavor, but definitely an odd texture... almost sponge-like and creamy. I don't think I'll make these again. Not my idea of a pancake.

  • 28 May, 2008

    Hi! The ones that I had at the Red Eye Grill in NYC were moist in the center... I had them at the Red Eye Grill in NYC... and that was the way they were... Oh, the added some candied orange zest... what a treat!

    http://www.redeyegrill.com/menus/redeye-breakfast.pdf

  • 22 May, 2008

    If you wait a few days- you will be able to find it on the website. The shows are available for segments or a complete show.

  • 22 May, 2008

    It would be wonderful to have the video for this! It was delightful.

  • 30 Mar, 2008

    Are they supposed to be soft in the middle? When I turn the heat down far enough so that they don't burn at 5 min per side, they seem undone. With the heat up higher they seem undone AND turn nearly black. The flavor is nice though, love the orange zest.