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    You are in: Home / Recipes / Spicy Orange Ricotta Pancakes Drizzled With Rhubarb Syrup Recipe
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    Spicy Orange Ricotta Pancakes Drizzled With Rhubarb Syrup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Baby Kato's Note:

    This tasty pancake recipe was created for RSC 16. I hope that you will enjoy this dish. The syrup is pretty versatile and will store in the refrigerator for 1 week. Please, do not over stir the batter it will result in denser bread like pancakes. You may use fresh or frozen rhubarb. Freshly grinding the spices, will result in a more mellow flavor.

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    Units: US | Metric


    1. 1
      In a small saucepan, bring rhubarb, sugar, water and orange strip to a boil over high heat, stirring constantly.
    2. 2
      Once the mixture starts to boil, reduce the heat to low and simmer until the rhubarb breaks up and falls apart, about 20 - 25 minutes.
    3. 3
      Remove from heat, discard the orange strip and gently strain the rhubarb mixture thru a fine mesh strainer until all the juice is collected then discard the rhubarb solids.
    4. 4
      Let the syrup cool to room temperature, than pour into an airtight container and refrigerate until needed.
    5. 5
      This makes 1 1/2 cups of syrup.
    6. 6
      In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, cinnamon, cloves and nutmeg.
    7. 7
      In a separate bowl, whisk the egg yolk, half and half cream, milk, orange juice and zest, melted butter, almond extract, ricotta cheese and macadamia nuts.
    8. 8
      Make a well in the center of the dry ingredients and pour the half and half mixture into the well, whisking until just combined.
    9. 9
      Do not over stir the batter, it shouldn't be smooth, it will have some lumps, which will disappear during cooking.
    10. 10
      In a small bowl, beat the egg whites until soft peaks form, then gently fold the egg whites into the batter.
    11. 11
      Heat a frying pan or a griddle over medium high heat and brush with a few drops of butter or oil, your preference.
    12. 12
      When the pan is hot enough, pour 1/4 cup of the batter onto the frying pan and cook the pancakes on one side for 2 - 3 minutes, then flip pancakes and cook until golden brown.
    13. 13
      To serve the pancakes drizzle with the rhubarb syrup and enjoy.

    Ratings & Reviews:

    • on July 28, 2013


      I love all kinds of pancakes with cheese, and these were no exception. The orange and spices add a really nice twist. I used fresh rhubarb from my garden and Kefir Cheese instead of the ricotta. The rhubard that was strained from the syrup made a very nice addition to my plain yogurt, so no need to discard!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Orange Ricotta Pancakes Drizzled With Rhubarb Syrup

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 606.8
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 12.4 g
    Cholesterol 102.9 mg
    Sodium 686.1 mg
    Total Carbohydrate 92.0 g
    Dietary Fiber 3.3 g
    Sugars 60.6 g
    Protein 10.9 g

    The following items or measurements are not included:

    orange strips

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