A perfect treat for a weekend brunch. It makes a nice presentation and is also very tasty. Three pancakes are stacked with layers of ricotta cheese between them and served with a warm orange sauce. Adapted from The New American Diet Cookbook.
- 3⁄4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon grated orange rind
- 1 egg whites or 1⁄4 cup egg substitute
- 1 1⁄2 tablespoons honey
- 2 tablespoons nonfat milk
- 1⁄4 cup orange juice, plus
- 2 tablespoons orange juice
- 1 teaspoon canola oil
- 3⁄4 cup part-skim ricotta cheese
- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon grated orange rind
- 1⁄2 cup orange juice
- 2 -4 tablespoons honey
- 1 teaspoon butter
- 1 small fresh orange, divided into sections
- For the sauce, mix the cornstarch, orange rind, orange juice and honey in a small saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly until thickened.
- Remove from heat and stir in the butter until melted.
- Add orange sections to the sauce just before serving.
- For the pancakes, combine the flour, baking powder and orange rind.
- In a seperate bowl, stir together the egg white or egg substitute, honey, milk, orange juice and oil.
- Stir wet ingredients into the dry just until moistened.
- On a well seasoned griddle that has been sprayed with non-stick cooking spray bake 3 pancakes; using 1/3 of pancake mixture for each.
- To assemble, spread 1/2 the ricotta cheese on top of first and second pancake topping with small amount of warm orange syrup.
- Top stack with final pancake and pour remaining warm sauce over all.
- Cut into fourths and serve.