On the weekends, my tummy and daughter begs me to make pancakes. It’s something I have done for, let’s see, 15 years. That is a lot of pancakes my friends. Needless to say, I need to vary the ingredients because regular pancakes, as good as they are, get a little boring. Now, I’ve seen multiple recipes for Lemon Ricotta pancakes, but I have a stash of blood oranges, and decided to switch it up and see what came out.
I didn’t use this many for the recipe, the juice from one was enough. The rest were just juiced to go with our breakfast. I was pleasantly surprised, the times I have made the lemon ricotta, I really didn’t taste that much lemon. The blood orange juice gave it a sweeter, and slightly tart flavor. Adding ricotta made them super creamy and just a little bit denser. We all loved them, and as soon as blood orange season rolls around again, I know that I’ll be making this on Saturday morning!
So here’s what you’re going to need:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk
Juice from one Blood Orange
1/2 cup ricotta
1 cup sliced strawberries
1 tbsp mint, in chiffonade
1 tsp sugar
In a large bowl, sift the flour, baking powder, salt and cinnamon. Set aside. In another bowl, mix the egg, milk, orange juice and ricotta until combined. Add to the flour mixture, and whisk just until combined. Do not overmix, it’s ok if there are still some lumps.
In a small bowl, mix the strawberries, mint and sugar well. Let them sit until you are ready to serve.
Heat a non-stick frying pan over medium heat. Add a tsp of oil or butter, and wipe the pan with a paper towel so there is just a film of the oil or butter.
Using a 1/4 cup measurement, or a small ladle, place the batter and cook until it bubbles, then flip over. Repeat with remaining batter. You should be able to make 6-7 pancakes.
Top the pancakes with the strawberries, butter and syrup. Serve immediately.
From my kitchen to yours,