I rarely spend much time on breakfast during the work week. A Cliff bar, yogurt with berries, or eggs if I'm feeling fancy are all I make time for.
But today was different. With a late morning flight to Dallas, I had a little extra time to plan a breakfast that would get me through the long travel day.
I have never had ricotta pancakes. I have heard them heralded by many and seen them on brunch menus, but hadn't take the leap until today. Thank you, Martha Stewart, for holding my hand this first time.
1 3/4 cups part-skim ricotta cheese
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners' sugar or maple syrup
In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches 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.
These were pretty good! I liked the airy texture the ricotta brought to the party. The orange zest was so happy and fresh.
Draining the ricotta for 20 minutes or so using a fine mesh strainer would be a nice added step at the beginning, especially if you are using a commercial brand like I did that tends to be a bit more runny.
But dare I say it, I think this recipe needs something. A hint of vanilla? A bit of salt? Orange juice in addition to zest? Something was missing in this ingredient list. I haven't figured it out yet, but I will.
I'll be using the rest of my ricotta on apricot tartines this weekend or in scrambled eggs. Check out this article from The Kitchn if you want some other great ideas for using up the container in your fridge.