Ingredients:
1 3/4 cups part-skim ricotta cheese ( 15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest ( 1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
confectioners’ sugar or maple syrup
Directions:
In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side.
Transfer pancakes to a paper-towel-lined plate to drain.
Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.