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2010-10-18Orange Ricotta Pancakes: Eggs, Vanilla, Granulated Sugar, Vegetable Oil, Orange Zest, Baking Powder, Ricotta, Flour, Water, Chocolate Chips, Powdered Sugar, Maple Syrup
Orange Ricotta Pancakes featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Orange Ricotta Pancakes

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  • 2 Eggs
  • 1 tsp Vanilla
  • 1/3 cup Granulated Sugar
  • 3 tbs Vegetable Oil
  • 2 tsp Orange Zest
  • 3 tbs Baking Powder
  • 2 cups Sorrento® Ricotta
  • 3 cups Flour
  • Water, cold
  • 1/2 cup Chocolate Chips
  • Powdered Sugar
  • Maple Syrup


Whisk together eggs, vanilla, sugar, oil, zest, baking powder and ricotta cheese. Add flour one cup at a time, whisking until smooth. Use cold water to thin batter, if needed. Spray griddle with non-stick spray and heat. Using a 3 to 4 ounce ladle, place batter on griddle. Cook one side until golden brown and top starts to bubble. Flip and cook other side until golden. Repeat until batter is gone. Plate and top with butter, chocolate chips, sliced fresh oranges, or maple syrup and dust with powered sugar.

You can substitute packaged pancake mix (follow directions, but whip in Sorrento® Ricotta Cheese).


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