Oh I love breakfast! When I lived in Huntington Beach, we had a million different breakfast nooks to try. There was one such place in Newport Beach that was a tiny little cafe with amazing pancakes. My roommate and I set out to create our own and this is what we have. I made them the other morning for Jared and he loved them (hint: make sure to warn your husband that there is cheese in them so he won't be freaked by how soft they are).
1 3/4 cups part-skim ricotta cheese (15oz)
1/3 cup granulated sugar
2 large eggs
2 tsp grated orange zest (1 orange)
2/3 cup all-purpose flour
3 Tbl canola oil
powdered sugar or maple syrup
In medium bowl, whisk together ricotta cheese, sugar, eggs, orange zest. Stir in 2/3 cup all-purpose flour until just combined.
Heat 3 T canola oil in a large non-stick over med-low heat.
Working in batches (and adding more oil to skillet as needed), add batter, using 1/4 cup per pancake.
Cook until browned (4 to 5 minute per side)
Transfer pancakes to a paper towel-lined plate to drain
Serve hot, dusted with confectioner's sugar or drizzled with maples syrup, side of orange, and anything else for breakfast.
Makes 4 servings
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