Weekend Breakfast: Ricotta Pancakes

When I wrote the first weekend breakfast post forever ago I had big plans to show a range of my favorite breakfasts. Looking back I realize I only write about pancakes.
Mission accomplished.
There will be some more breakfast varieties here soon. Just ignore that what I’m posting today is another pancake recipe. This one is of the ricotta variety.
This pancake has a great flavor with a slightly different texture than I’m used to with pancakes. You could impress some house guests with these next to some alcohol.
I got the recipe from Megan over at Take A Megabite. Her recipe calls for some orange zest. I forgot to grab this at the store, so I just had the plain Jane recipe and I was eating I was thinking about how nice the orange would have been with the flavor of the pancake. So, don’t not use some citrus.
Also, since I feel like pancakes are giant blank canvases some other options for mix ins would be:
Chocolate chunks – with the orange zest a.k.a. those Milano cookies disguised as breakfast for sure.
Blueberries with the lemon zest – classic explosion
And maybe I’m just going carazy, (that’s actually been established several times) but what about lime zest and crushed graham crackers for a key lime pancake with whipped cream instead of maple syrup? Too far? If not then we can be friends.
You should try one of these combos for breakfast tomorrow morning or for dinner tonight with some mimosas and sausage/bacon (or Ron Swanson it and do both) and a good movie (or a lot of Parks and Rec). Or you can be like me and discover Kell on Earth on Netflix and watch almost the entire season in one sitting. Because I can’t get enough of eye stab inducing reality TV Shows on Bravo.

If you don’t think ricotta pancakes are your thang, maybe classic or greek yogurt pancakes will fly your kite.

Recipe after the jump.

Orange Ricotta Pancakes
via Take a Megabite

Makes enough for 3 or 4 people

5 T unsalted butter
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 t baking powder
1 t kosher salt, divided
3 large eggs, at room temp*
2 T granulated sugar, divided
zest from 1 orange
1 t vanilla extract
3/4 cup ricotta

In a medium saucepan warm the butter and milk – do no boil – set aside to cool.

In a large bowl whisk together flour, baking powder, and 1/2 t salt.

Separate the eggs so the egg whites are in the bowl of a mixer and the yolks are in a big enough bowl to add the milk/butter mixture to.

To the yolks, add: 1 T sugar, orange (or another citrus) zest, and vanilla. While whisking slowly pour in 1/4 of the milk/butter mixture, once that’s all combined pour in the rest.

Fold this mixture into the flour business.

Now go whisk those egg whites until frothy. Add the other T of sugar and the other 1/2 t of salt. Keep whisking until stiff peaks happen. Fold into the batter.

Now fold in the ricotta.

Cook on a hot buttered griddle like you would regular pancakes. If adding blueberries or chocolate chunks, now would be the time, before you flip them.

Devour hot with butter and syrup.

*Room temp egg whites whip up better. To do this room temp business quickly, place the 3 eggs in a bowl and cover with warm water. Let them sit there for about 5 min. viola. room temp eggs.

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