Orange ricotta pancakes

Orange ricotta pancakes.


Homemade honey-orange syrup:
1/2 cup honey
juice and zest of half an orange
1½ cups (188 grams) flour
½ teaspoon baking soda
Baking powder 1½ teaspoons
½ teaspoon salt
3 eggs
3 tablespoons sugar
75g unsalted butter
zest of 1 orange
1 tablespoon vanilla extract
3/4 cup milk
1/4 cup freshly squeezed orange juice
180g ricotta

In a medium saucepan, combine honey and orange juice. On medium heat, bring to a boil, stirring occasionally.
Remove from heat and add zest. Cool. The syrup will thicken once cooled.
Heat the oven to 200 degrees.
In a medium bowl, combine flour, baking soda, baking powder and salt.
In a medium saucepan, heat the butter and milk over medium heat. Once the butter is melted, remove pan from heat and cool slightly. Then add to the mix the juice, stir and set aside.
In the bowl of a mixer to whip the whites until foaming. Add a tablespoon of sugar and continue beating until stable peaks.
In a large bowl, beat egg yolks with 2 tablespoons of sugar until light creamy mass. Add the zest and vanilla. Pour a quarter of milk mixture, stir, and gradually pour in the rest. Gradually sprinkle in the flour mixture, stirring to a state where there are still lumps.
Now enter the whites and gently stir with a spatula pastry until smooth. At the end, add the ricotta. Stir.
Heat a frying pan over medium heat and fry the pancakes on both sides until golden brown. Put the pancakes on a baking dish and soak in a warm oven that they propeklis completely. Serve with warm syrup.



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