Ingredients

1 cup Ricotta Cheese (Can substitute with cottage cheese)

2 large Eggs (Two yolks and one egg white)

3/4 cup Milk (Whole milk preferred)

1/2 cup Orange Juice (Freshly squeezed recommended)

1 tablespoon Orange Zest (Freshly zested)

1 teaspoon Vanilla Extract

1 cup All-Purpose Flour (Gluten-free flour can be used)

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

2 tablespoons Granulated Sugar (Adjust to taste)

1/4 teaspoon Kosher Salt

2 tablespoons Butter (For cooking the pancakes)

1/2 cup Water (Adjust quantity for desired syrup consistency)

1/2 cup Granulated Sugar (Can be adjusted based on preference for syrup)

1 tablespoon Cornstarch (Helps thicken the syrup)

1 tablespoon Butter (Optional for syrup creaminess)

1 teaspoon Additional Orange Zest (For enhanced syrup flavor)

Instructions

Step 1: In a large bowl, combine the ricotta cheese, egg yolks, milk, orange juice, orange zest, and vanilla extract. Whisk until the mixture is smooth and set aside.

Step 2: In a separate medium bowl, mix together the flour, baking powder, baking soda, sugar, and salt gently to combine.

Step 3: Fold the dry ingredients carefully into the ricotta mixture, mixing just until combined to avoid overworking the batter.

Step 4: In a small bowl, whip the egg white until frothy and soft peaks form, then gently fold it into the batter for lightness.

Step 5: Heat a non-stick skillet over medium heat and add a small amount of melted butter to coat the surface.

Step 6: Pour about 1/3 cup of batter onto the skillet, spreading gently. Cook until bubbles form on the surface, about 2 to 3 minutes.

Step 7: Flip the pancake carefully and cook for an additional 1 to 2 minutes until golden brown. Repeat with the remaining batter.

Step 8: To make the syrup, combine water and sugar in a saucepan and bring it to a boil.

Step 9: In a small bowl, mix orange juice with cornstarch until smooth, then whisk this mixture into the boiling sugar water. Reduce heat and simmer until thickened.

Step 10: Stir in butter and additional orange zest until the butter melts and the syrup is rich and fragrant.

Step 11: Serve the pancakes warm, generously drizzled with the creamy orange syrup, and enjoy your zesty breakfast treat!

Tips & Variations

Use freshly squeezed orange juice and zest for the brightest, most natural citrus flavor.

For a dairy-free option, substitute ricotta with a plant-based soft cheese and use a non-dairy milk.

Add a handful of blueberries or sliced strawberries to the batter for a fruity twist.

Adjust sugar amounts in both batter and syrup according to your preferred sweetness level.

FAQs

Can I make the pancake batter ahead of time?

You can prepare the batter a few hours in advance and keep it covered in the refrigerator. Whisk gently before cooking to refresh the texture. Avoid making the batter too far ahead to preserve the rise and fluffiness.

What if I don’t have ricotta cheese?

Cottage cheese is a great substitute for ricotta, offering a similar creamy texture. For a smoother batter, you can blend cottage cheese before mixing it in.