Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Ricotta-Cornmeal Pancakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 30 mins Total Time: 45 mins Servings: 4 Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving. Ingredients 1 ⅔ cups unbleached all-purpose flour ⅓ cup fine yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 ¾ cups buttermilk ½ cup fresh ricotta, plus more for serving 1 teaspoon orange zest, plus 1 ½ teaspoons fresh orange juice and supremed oranges, for serving 2 large eggs 2 tablespoons unsalted butter, melted and cooled 1 teaspoon safflower oil Warm honey, for serving Directions In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, ricotta, orange juice and zest, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes. Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve, topped with supremed oranges, warm honey, and a dollop of ricotta. Rate it Print