Orange Ricotta Buttermilk Pancakes
Buttermilk pancakes made with orange juice, orange zest and ricotta cheese.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 pancakes
- 1 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. orange zest
- Juice of 1 orange
- 1/2 cup whole milk ricotta cheese
- 2 eggs separated
- 1/2 tsp. pure almond extract
- 2/3 cup buttermilk
- 2 tbsp. granulated sugar
Mix the ricotta cheese, egg yolks, sugar, orange zest, orange juice, buttermilk and almond extract in a large bowl.
In a separate bowl, mix the flour, baking powder and salt.
Combine the wet and dry ingredients, being careful not to over-mix; it is OK if there are a few lumps in the mixture.
Meanwhile, beat the egg whites in a bowl until soft peaks just start to form.
Fold the egg whites into the pancake batter.
Heat a nonstick skillet over medium-low heat and brush with butter.
Pour a portion of the pancake in the pan and cook until golden brown (1-2 minutes per side). Remove and place on a plate.
Repeat until all batter is gone. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are completed.
Calories: 85kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 73mg | Potassium: 70mg | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 0.7mg