1 c all-purpose flour
1 t baking powder
1/2 t salt
2 c ricotta cheese
3/4 c milk
1 t vanilla
1/2 t grated orange zest
1-2 T unsalted butter
Fresh raspberries and powdered sugar for serving
1/2 c orange juice
1/3 c sugar
4 T unsalted butter
1 t lemon juice
1 t grated orange zest
2 T Grand Marnier or other orange liqueur (I use Triple Sec)
For the sauce: Combine orange juice, sugar, butter, lemon juice and orange zest in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue to boil 2-3 minutes till slightly thickened. Stir in liqueur. Return sauce to a boil and cook for another 30 seconds. Keep warm over very low heat while making the pancakes. Preheat oven to 250 degrees.
*If you like a lot of syrup on pancakes, make a double batch of the sauce.
For the pancakes: Whisk together the flour, sugar, baking powder and salt in a medium bowl. In another bowl, lightly beat the eggs and then stir in the ricotta, milk, vanilla and orange zest till the mixture is very smooth. Gradually add the egg mixture into the flour mixture, whisking just till combined. Do not overmix, as a few small lumps are okay.
Heat a large, heavy skillet over medium heat and lightly coat with butter. Use 3 T of batter per pancake. When the pancakes begin to bubble, flip to brown the other side. Transfer the pancakes to a lightly buttered sheet and place in oven to keep warm while you finish the other pancakes.
To serve: Drizzle plates with orange sauce. Place pancakes on sauce. Garnish with raspberries and powdered sugar.
Time: 45 minutes Serves: 6
If you want to impress your guests, serve up these low carb pancakes. They are heavenly! This recipe came from Celebrate the Rain: Cooking with the Fresh and Abundant Flavors of the Pacific Northwest by the Junior League of Seattle.