Breakfast / Brunch
Ricotta Pancakes with Orange-Maple Syrup
A cold weekend morning calls for fluffy pancakes with spiced orange syrup.
Ingredients
Instructions
Whisk together maple syrup and cinnamon in a medium bowl; stir in oranges. Let stand for at least 20 minutes.
Heat a cast-iron griddle over low heat.
Whisk together ricotta, eggs, buttermilk, and vanilla in a large bowl.
Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to ricotta mixture, whisking just until dry ingredients are incorporated.
Brush griddle with a thin layer of butter. Scoop ¼ cup of batter onto griddle. Cook until bubbles begin to form on top of pancakes and bottoms are golden brown, 2 to 3 minutes. Quickly turn, and cook until golden brown, 2 to 3 minutes. Place on a plate; cover with foil to keep warm. Repeat with remaining melted butter and remaining batter.
Strain syrup into a small saucepan; reserve oranges in bowl. Bring to a simmer over medium heat, and cook until thickened, about 10 minutes. Return thickened syrup to orange slices. Serve syrup mixture over warm pancakes.