The clock is ticking down to Easter Brunch. These pancakes need to be on your buffet...they'll definitely be on ours! Before we get to the pancakes, I need to show you a few pics of my Max - he turned six yesterday, it's hard for me to believe he's already so old! Six years have flown by like nuthin'! Max loved his Sasquatch/Yeti pinata and his Yeti cupcakes and the 15 maps (among other things) I gave him...he's a little obsessive about maps! Then again, what other six year old can name all 50 states and their capitols and most countries of the world on a globe?!?
Can you remember being six? I can't but I do remember loving pancakes as a kid and I still do! I especially love fluffy pancakes, and these Orange Ricotta Pancakes are about the fluffiest pancakes I've ever had - and that's why they will be holding down the center spot on our Easter buffet!
Orange juice and zest makes these pancakes flavorful but it's the ricotta cheese that makes them so yummy...creamy and light - they are the best tasting pancakes I've ever had!
My dad was the cook - he waited until the bubbles appeared then flipped them - pancake magic for sure! One batch makes about a dozen large pancakes - we served them with raspberry syrup - they were absolutely delicious!
Orange Ricotta Pancakes - Adapted From Better Homes and Gardens
1 1/2 cups flour
1/4 cup cornmeal2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup ricotta cheese
1/4 cup orange juice
2 eggs
2 teaspoons orange zest
For serving: Butter and raspberry syrup (although maple syrup tastes great, too)
In a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange zest. Add milk mixture to flour mixture; stir just until combined. Batter will be thin.
Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are dry. Cook 1 to 2 minutes more or until done. Serve with raspberry (or maple) syrup.
