Orange Ricotta Pancakes

Pancakes:

• 1½ c all purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 2 tbsp granulated sugar
• 1 c whole milk
• 1 large egg
• 3 tbsp butter, melted
• 1 tsp pure vanilla extract
• 1 c whole milk ricotta
• 1/3 c orange juice , plus pulp
• 1 tbsp orange zest

Bourboned and Buttered Maple Syrup:

• 2 tbsp Butter
• 1/3 c Maple Syrup
• 2 oz Bourbon

For the pancakes

1. Preheat a nonstick griddle on medium low heat or 325* heat if using an electric griddle.
2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
3. In a separate mixing bowl, mix together 1 cup whole milk, 1 large egg, 3 tbsp melted sweet cream butter, 1 tsp vanilla extract, 1/3 cup fresh squeezed orange juice and the zest from one orange. *Orange gives these pancakes a bright burst of flavor and the vanilla adds depth of flavor to the citrus & floral notes.
4. Gently mix the wet ingredient mixture into the dry, keeping the batter clumpy. Fold in 1 cup of whole milk ricotta cheese. The ricotta gives the pancakes great moisture and structure. A lumpy batter is a good batter so please don’t over mix!
5. Use a ladle to pour out ½ cup circles of batter onto the griddle. Watch for bubbles along the edge and in the center as an indicator when to flip. Cook for an additional 1 to 2 minutes.

For the syrup

1. Over low heat in small sauce pan, melt 2 tbsp butter and gently swirl in the maple syrup. Carefully add the bourbon. It will bubble up immediately. Keep warm over low heat until ready to serve.

Recipe developed by Chef Anna Rossi