Ricotta cheese makes these pancakes fluffy and moist. Serve with warm maple syrup.
For an extra treat, blend together some orange juice concentrate, icing sugar and butter for an extra hit of orange on top of the pancakes.
Tip: Watch the temperature of the frying pan carefully because these pancakes are tender and can easily burn.
1-1/2 cups all-purpose flour
3 Tbsp sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
3/4 cup milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2. In another bowl, whisk the egg, cheese, milk, orange juice, butter, orange zest and vanilla.
3. Make a well in the centre of the dry ingredients and add the wet ingredients all at once. Stir just until moistened. Let batter rest for 5-10 minutes.
4. Pour batter by 1/4 cups onto a greased medium to medium-high frying pan or griddle; turn when bubbles form on top or when golden brown on bottom. Cook until the second side is golden brown.
Yield: 12 pancakes
Originally published as Orange Ricotta Pancakes in the magazine Country Woman.
The other day I was taking an inventory in our town market’s produce section of all of the things grown here in Ontario. The list is really quite long including leeks, mushrooms, fabulous sweet carrots, potatoes, English cucumbers, sweet potatoes, two kinds of onions, parsnips, beets and cabbage.
The Ontario fruit selection is more limited with several varieties of apples, but they are incredibly delicious. Have you tried the amazing crisp, sweet Red Prince apples? There are also the jarred peaches, pears and raspberries that the Brubachers preserved for us last summer.
Recently in our home, we’ve been enjoying Ontario carrots and parsnips chopped in one inch chunks tossed with olive oil, herbs and roasted. They are delectable! So, it is possible to enjoy lots of local, Ontario grown food even in the middle of winter. This helps keep Ontario farmers in business and food miles limited.
Have youfound your own amazing, local food winter recipe yet?
Are you or someone in your family trying to avoid gluten? Reesor’s has many gluten-free soups, entrees, salads and desserts that can be enjoyed by everyone in the family.
From our luscious Butter Chicken to hearty Lentil Sausage Soup to our Quinoa Salad to moist and chewy almond Amaretti Cookies, our foods labeled GF contain no wheat, rye, oats, or barley.
We’ve made gluten-free entrees and baked goods for the past 10 years and they are highly acclaimed and appreciated by our many customers who are avoiding gluten. You’ll find an entire freezer in our town market stocked with GF entrees and soups. Craving bread? Try Reesor’s Spelt Bread or Jennifer’s Original Gluten-Free Multi-Grain Bread. We carry Jennifer’s bread because we think it tastes the most like regular bread—light and tasty.
Our dry goods shelves are filled with boxed gluten-free muffins, pie pastry, breakfast cereals, crackers, cupcake and bread mixes and dried pastas to stock your pantry.
Although our kitchen and bakery are not gluten-free facilities and foods may contain traces of gluten, we make every effort to prepare these foods with gluten-free equipment and utensils.
Please visit our town market or check out our website for more info and listings of the GF foods made by our cooks and bakers. Click Here
Check out Reesor’s Pinterest Cheese & Dairy board and our other boards on Pinterest. You’ll find our own recipes and other inspiring recipes from around the web. We hope you’ll like what’s interesting & exciting to us about food, life & the land.
Pancake Day or Shrove Tuesday is March 4, 2014. For your pancake feast we’re offering our newsletter readers 40% off our Multi-Grain Pancake Mix.
Simply tell the cashier the PROMO CODE “Spring” and she’ll reduce the price at the cash. This offer is valid from Feb. 20 to March 8. Please tell your friends too.
Our Multi-Grain Pancake Mix has been a favourite since we opened in 2004. It’s a nicely balanced, delicious blend of white and whole wheat flour, rolled oats, and corn meal. You just add milk, an egg and oil.