Ricotta Pancakes with Orange Syrup.

J and I are looking at a cookbook right now and that's the recipe J stopped at and it just sounds so delicious that I might just go make them even though I just had dinner. We can't think of another title right now, so just look at these pictures and think of those pancakes and take a deep sigh of satisfaction...and to feel even happier, go make the pancakes and tell us how they turn out. We'll even give you the recipe. 

-S

Ingredients:
Orange Syrup -
1 Orange
1 cup fresh orange juice
1 cup sugar
1 cup water
Ricotta Topping:
1 1/2 fresh ricotta
1 1/2 tbsp. sugar
3/4 tbsp. finely grated lemon zest
Seeds scraped from half a vanilla bean
Pancakes:
1 1/2 of all-purpose flour
1/4 fine white cornmeal
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
2 large eggs seperated
1/2 fresh ricotta
Vegetable oil for frying
Toasted almond slices for serving


Ingredients
Step 1:
Make 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.
Step 2:
Make the ricotta topping. In a medium bowl, mix together all of the topping ingredients. 
Step 3:
Make the pancakes. In a large bowl, whisk the flour, corn-meal, sugar, salt, baking powder and baking soda. In another large bowl, whisk the buttermilk, egg-yolks and ricotta. Fold the wet ingredients into the the dry ingredients. In a large clean stainless-steel bowl, beat the egg whites until stiff but not dry; fold the into the batter. 
Step 4:
In a large cast-iron skillet, heat a thin of film of vegetable oil. Drop in a 1/4 dollops of batter and cook over moderately-high heat, two 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.

By: April Bloomfield

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