Orange Ricotta Pancakes

Ingredients

Pancakes:

Flour 188 g

Baking soda 1/2 tsp

Baking powder 1.5 tsp

Salt 1/2 tsp

Eggs 3 pcs

Sugar 3 tbsp

Butter 75 g

Orange zest

Vanilla extract 1 tbsp

Milk 3/4 cup

Orange juice 1/4 cup

Ricotta cheese 180 g

For the syrup:

Honey 1/2 cup

Orange juice 0.5 tbsp

In a medium saucepan, combine the honey and orange juice. Bring to a boil over medium heat, stirring occasionally. Remove from heat and add the zest. Let cool. The syrup will thicken as it cools. Preheat oven to 200°C.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a medium saucepan, heat the butter and milk over medium heat. Once the butter has melted, remove the saucepan from the heat and let cool slightly. Then add the juice to the mixture, stir, and set aside.

In a stand mixer, beat the egg whites until foamy. Add a tablespoon of sugar and continue beating until stiff peaks form.

In a large bowl, beat the egg yolks with 2 tablespoons of sugar until light and creamy. Add the zest and vanilla. Pour in a quarter of the milk mixture, stir, and gradually pour in the rest. Gradually pour in the flour mixture, mixing until no lumps remain.

Now carefully fold in the egg whites and use a spatula to fold them in until smooth. Finally, add the ricotta. Mix well.

 Heat a frying pan over medium heat and fry the pancakes on both sides until golden brown. Place the pancakes on a baking dish and bake in a warm oven until cooked through. Serve with warm syrup.

Enjoy!