"These moist and flavorful pancakes are a favorite after a long morning walk through the vineyards."
( well drained)
orange, juice and zest of
light brown sugar
1 1/4 cups
unbleached all-purpose flour
The first 7 ingredients together in a small bowl.
In a large bowl, whisk the remaining dry ingredients together.
Once they are thoroughly mixed, pour the egg mixture on top of the dry.
Mix all together just until all of the dry stuff is wet and there are no large lumps- but don’t over mix.
Place a non-stick griddle or large skillet over medium heat. Once hot, pour about a quarter cup of mixture onto the pan.(NOTE: You can tell how hot the griddle is by throwing a few drops of water on the surface. If the water dances — it shimmers and shakes — then it is hot enough. If the water sizzles fast and evaporates quickly, it’s too hot. Turn it down and let it cool.)
Cook about 4 minutes on one side until the bottoms are browned and the pancake is firm enough to turn without breaking.
Flip the pancake and cook until the bottom is brown, about one more minute.
You can serve them right away, or cover with a towel and place in a warm oven until you are ready to serve.
Serve with butter and syrup as desired.
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Country Style Ricotta Orange Pancakes (cont.)