Martha Stewart's Orange-Ricotta Pancakes

Recipe by CorriePDX
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
  • Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side.
  • Transfer pancakes to a paper-towel-lined plate to drain.
  • Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.
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