Whole Wheat Ricotta Pancakes with Orange Zest
(adapted from the kitchn)
1 cup ricotta cheese
3/4 cup whole wheat flour (I use white whole wheat flour from Trader Joe’s)
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
3/4 cup milk
3 eggs, divided zest from one orange
1/2 teaspoon vanilla
Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. (The original recipe called for straining the ricotta. I don’t really have time for extra steps or dishes so I just used a slotted spoon!! My ricotta didn’t have too much liquid anyway.)
Beat the egg whites in an electric mixer until stiff. (I managed to do this by hand with a whisk… while holding Charlotte! My arm hurt but I couldn’t put here down to go get the mixer!) Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
These pancakes were moist, fluffy and delicious. You can substitute lemon zest for the orange and they would be just as good I am sure. Genevieve gobbled these right up and declared them to be her new favorite. We ate them for dinner and then again for breakfast the next day. Enjoy!