April Bloomfield's Ricotta Pancakes with Orange Syrup
April Bloomfield's Ricotta Pancakes with Orange Syrup
  • prep: 30 min
  • cook: 45 min
  • total: 1 hr 15 min
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  • servings:
  • Summary

    1.MAKE THE ORANGE SYRUP Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool. 2. MAKE THE RICOTTA TOPPING In a bowl, mix together all of the ingredients. 3. MAKE THE PANCAKES In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter. 4. MAKE THE PANCAKES In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the table.

    Ingredients

    • ORANGE SYRUP
    • 1 orange
    • 1 cup fresh orange juice
    • 1 cup sugar
    • 1 cup water
    • RICOTTA TOPPING
    • 1 1/2 cups fresh ricotta
    • 1 1/2 tablespoons sugar
    • 3/4 teaspoon finely grated lemon zest
    • Seeds scraped from 1/2 vanilla bean
    • PANCAKES
    • 1 1/2 cups all-purpose flour
    • 1/4 cup fine white cornmeal
    • 2 tablespoons sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 cups buttermilk
    • 2 large eggs, separated
    • 1/2 cup fresh ricotta
    • Vegetable oil, for frying
    • Toasted almond slices, for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 2715 % Daily Value *
    • Total Fat: 67 g 103.06%
    • Saturated Fat: 37 g 183.55%
    • Trans Fat: 0 g %
    • Cholesterol: 415 mg 138.39%
    • Sodium: 5099 mg 212.46%
    • Calcium: 2740 mg 274.04%
    • Potassium: 1518 mg 43.38%
    • Magnesium: 0 mg 0%
    • Iron: 11 mg 63.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 438 g %
    • Dietary Fiber: 8 g 30.8%
    • Sugar: 240 g
    • Protein: 109 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 80.77%
    • Vitamin C 248.2%
    • Vitamin D 3.7%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit2
    • Exchange - NonFat Milk2
    • Exchange - Other Carbs12
    • Exchange - Starch12
    • Exchange - Vegetables0
    • Exchange - Lean Meat9
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total14 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy9 c
    • MyPlate - Protein Total0 oz-eq

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