The original recipe for these pancakes had chocolate chips in them. When I went to make these pancakes I made half with the chocolate chips and half without. I wanted to see how much of a taste difference they would have.
Of course the ones with chocolate chips were delicious, however the chocolate chips overpowered the orange flavor and I could barley taste it. The ones without chocolate chips let the wonderful orange flavor shine through. The next time I made these pancakes I did not put any chocolate chips in and just let the orange flavor shine through in all of the pancakes.
Orange Ricotta Pancakes
Ingredients:
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1 orange, zested
- 1 cup ricotta cheese
- 1 egg
- 2 egg whites
- 1/2 cup juice from orange
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Directions:
- In a large bowl, whisk together the flour, baking powder and baking soda.
- In a small bowl, stir together the sugar and orange zest until fragrant. Add to the flour mixture and whisk to combine.
- In a medium bowl, whisk together the ricotta cheese, whole egg, egg whites, orange juice, canola oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently fold to combine. Fold just until all the ingredients are mixed, do not over mix.
- Heat griddle and spray with cooking spray.
- Drop 1/4 cup full of batter onto the hot griddle.
- Cook the pancakes until the bottom starts to turn golden brown, about 2 minutes. Flip pancakes and cook on the other side for about 2 minutes or until pancakes are done.
Serves: 4
Calories: 333
Total Fat: 9.7g
Saturated: 3.7g
Polyunsaturated: 1.4g
Monounsaturated: 4g
Trans: 0g
Cholesterol: 71.9mg
Sodium: 659.5mg
Potassium: 234.1mg
Total Carbs: 43.6g
Dietary Fiber: 0.2g
Sugars: 12.1g
Protein: 14.3g
Vitamin A: 7.4%
Vitamin C: 29.3%
Calcium: 18.1%
Iron: 10.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Two Peas & Their Pod.
