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.
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We make our turkey meatballs using ground turkey from Round the Bend Farm in Kettleby, Ont. They are already cooked for you to heat and serve at home. They’re made with celery, onions, parmesan cheese, milk, eggs, canola oil and other seasonings. Made with Jennifer’s Original GF bread they are gluten free. We also offer frozen ground turkey and turkey sausages from Round the Bend Farm.
The kitchen team at Reesor’s is often thinking of different ways of enjoying the foods we make. And if you know some of Jay’s extended Reesor family you may know that we love to talk about and analyze food.
Joyce, who is Jay’s first cousin and is pictured above holding the salad bowl, and his sister Susan put their minds to our turkey meatballs and suggest these six variations.
Heat them in the microwave and add to Reesor’s Vegetable Barley Soup.
Make a meatball sandwich: Heat the meatballs, slicing them in half and laying them on your choice of bread or bun. Add sliced provolone cheese, tomato sauce, sautéed mushrooms or sautéed spinach.
Make a wrap: Heat the meatballs, slice them in half, put them in a tortilla, add salsa, shredded carrots, fresh cilantro, and mozzarella cheese.
Heat the meatballs and serve them on a bed of couscous mixed with almonds, apricots and shredded carrots.
Make a pizza with Reesor’s pizza dough. Add a layer of tomato sauce or pesto, adding meatballs and mozzarella cheese.
Store beans in a dark cupboard or cool dry place. Light and air will affect the freshness, so a glass jar with a tight lid or an air-tight container is recommended. Do not store in a refrigerator or freezer.
It is best to consume roasted coffee within 30 days and use ground coffee within three days. Brewed coffee is best enjoyed within 30 minutes.
When to Grind
Always grind coffee just before brewing. Fresh ground coffee is an excellent way to optimize your tasting experience. So if you don’t have a grinder, consider purchasing one. Grinders are relatively inexpensive and worth every penny.
Using a French Press
Allow the water to come off the boil for a minute or so then add the hot water to the carafe. Use a spoon to mix together the water and ground coffee. Then place the plunger into the carafe and allow to steep for a few minutes. Press down carefully and enjoy.
Using great water helps you to end up with a great tasting cup of coffee, and to protect your brewer from damaging scale build-up. An easy way to do this without investing in expensive water treatment gear is to buy spring water, and distilled or reverse osmosis water from your grocery store and mix them 50-50. This will reduce the hardness of the spring water providing great taste for your coffee. The ideal hardness for coffee brewers is 150 ppm total dissolved solids (TDS), while for espresso machines, 80 ppm is best. Spring water sold in Canada lists the TDS on the label.