Despite the fact that my fridge is full of apples, there isn’t one apple present in today’s recipe. (Don’t you love how I snuck in an apple into my baked pasta recipe yesterday? Ha.) More apples recipes to come, but this simple to make breakfast is all about the ricotta. These pancakes are light and fluffy and have a nice tang from the orange zest (although lemon zest could be subbed in too). Cornelius wasn’t too sure about having pancakes with cheese – he obviously never grew up with my dad’s amazing cottage cheese pancakes – but after the first bite he was converted.
This recipe makes for a pretty thick but delicate batter. Be careful not to add too much batter to the pan and make sure you gently smooth over the tops. The key is to get a nice crunchy edge which adds a nice contrast to the pillowy soft interiors. We topped ours with my favorite sour cherry jam, but warmed honey or a sprinkle of icing sugar would be perfect too.
orange ricotta pancakes
1 ¾ c ricotta
1/4 c sugar
zest of 1 large orange
1 t vanilla
2/3 c flour
1. In a medium-sized bowl, combine the ricotta, eggs, sugar, zest and vanilla. Gently fold in the flour.
2. Melt better over medium-high heat in a cast iron frying pan or griddle. Add a large tablespoon of batter for each pancake, slightly smoothing over the tops. Cook for 4 minutes per side. Serve with fruit preserves (I love sour cherry jam).