I love just about every pancake I make, but my husband is harder to impress. He loves these ricotta pancakes, and I do too, but that's not news.
Orange Ricotta Pancakes
adapted from Sweet Peas Kitchen
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
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
In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a skillet or griddle over medium heat for 3 to 5 minutes; add a small pat of butter and coat the pan. Pour a 1/3 cup of batter on the pan and cook until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Repeat with remaining batter. Serve warm with maple syrup.