Orange Ricotta Pancakes
Ingredients
Orange Ricotta Pancakes:
1 cup ricotta cheese
¾ cup Natalie’s Orange Juice
2 large eggs
1 teaspoon vanilla extract
Zest of 1 orange
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
Butter or oil, for the skillet
Berry Compote:
1 cup frozen berries
1 tbsp sugar
1 tbsp Natalie’s Orange Juice
¼ cup extra ricotta for topping
Directions
Yields 15 Pancakes
1. First make the berry compote by combining the frozen berries, sugar, and orange juice in a small saucepan over medium heat. Cook for 15 minutes, stirring occasionally then remove from heat.
2. In a medium bowl, stir together ricotta, orange juice, eggs, vanilla, and orange zest until smooth.
3. Add flour, sugar, baking powder, and salt over the wet ingredients. Gently fold everything together until just combined. Batter will be thick and a little lumpy, but don’t overmix.
4. Heat a nonstick skillet or griddle over medium heat with a bit of butter or oil. Using at ¼ measuring cup, scoop the batter and add to the skillet. Cook for 2–3 minutes per side, until golden and cooked through.
5. Repeat for the remaining batter.
6. Serve pancakes with an extra dollop of ricotta and a spoonful of the berry compote.