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Food & Wine


5
4
What's This?
Serving size 6
Total Time

Ingredients

1 orange1 cup fresh orange juice1 cup sugar1 cup water1 ½ cup fresh ricotta1 ½ Tbsp sugar¾ tsp finely grated lemon zest seeds scrapped from 1/2 vanilla bean1 ½ cup all-purpose flour¼ cup fine white cornmeal2 Tbsp sugar½ tsp salt½ tsp baking powder½ tsp baking soda2 cup buttermilk2 large egg, seperated½ cup fresh ricotta vegetable oil, for frying toasted almond slices, for serving

Directions

1. Prepare the Syrup: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.

2. Prepare the Ricotta Topping: In a bowl, mix together all of the ingredients.

3. Prepare the Pancakes: In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.

4. In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the table.

Tags: Brunch, Main Dish, Pancake

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