Name: Cranberry Ricotta Pancakes
Yield: 6
Ingredients: 1/4 cup orange juice; 2 tbsp orange zest; 4 eggs, separated; 1 1/2 cup whole milk ricotta cheese; 2/3 cup whole milk; 1 ⅓ cup all-purpose flour; 1/2 cup sugar; 2 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup chopped fresh or frozen cranberries, thawed; Salted Maple Butter (see recipe); Maple Syrup (optional); Instructions:; Directions; Remove 2 Tbsp. zest and squeeze 1/4 cup juice from oranges. In a large bowl whisk together zest and juice, egg yolks, ricotta, and milk until smooth.; In a medium bowl combine flour, sugar, baking powder, and 1 tsp. kosher salt.; For batter: Add flour mixture to ricotta mixture and stir until just barely combined. (A few lumps are fine.); Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Whisk on high until stiff peaks form (tips stand straight). Fold half of the whites into the batter. Add remaining whites; gently fold them in until mostly blended but some streaks of egg whites remain.; Heat a greased griddle or skillet over medium. Add batter in 1/4-cup scoops. Top each pancake with 1/2 to 1 Tbsp. chopped cranberries. Cook 2 to 3 minutes per side or until golden. (Keep warm in an oven on low while you cook the remaining pancakes.) Serve pancakes with Salted Maple Butter and, if you like, maple syrup. Serves 6

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@wraywrancher

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1/4 cup orange juice

2 tbsp orange zest

4 eggs, separated

1 1/2 cup whole milk ricotta cheese

2/3 cup whole milk

1 ⅓ cup all-purpose flour

1/2 cup sugar

2 teaspoon baking powder

1 teaspoon kosher salt

1 cup chopped fresh or frozen cranberries, thawed

Salted Maple Butter (see recipe)

Maple Syrup (optional)

Instructions

Directions

Remove 2 Tbsp. zest and squeeze 1/4 cup juice from oranges. In a large bowl whisk together zest and juice, egg yolks, ricotta, and milk until smooth.

In a medium bowl combine flour, sugar, baking powder, and 1 tsp. kosher salt.

For batter: Add flour mixture to ricotta mixture and stir until just barely combined. (A few lumps are fine.)

Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Whisk on high until stiff peaks form (tips stand straight). Fold half of the whites into the batter. Add remaining whites; gently fold them in until mostly blended but some streaks of egg whites remain.

Heat a greased griddle or skillet over medium. Add batter in 1/4-cup scoops. Top each pancake with 1/2 to 1 Tbsp. chopped cranberries. Cook 2 to 3 minutes per side or until golden. (Keep warm in an oven on low while you cook the remaining pancakes.) Serve pancakes with Salted Maple Butter and, if you like, maple syrup. Serves 6

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Nutrition Facts

Calories

680kcal

34%
Fat

29g

44%
Saturated Fat

15g

75%
Carbohydrates

82g

27%
Fiber

1g

4%
Sugar

32g

64%
Protein

25g

50%
Cholesterol

204mg

68%
Sodium

376mg

15%

Percent Daily Values are based on a 2,000 calorie diet.

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Cranberry Ricotta Pancakes

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

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