Ricotta Orange Pancakes With Raspberry Compote

This recipe is a twist on the classic lemon Ricotta Pancakes. The orange gives them a slight floral flavor and the ricotta makes for the most amazing texture: spongy, cheesy and cloud like! Plus, who doesn’t want cheese in their pancakes? They don’t have a lot of sugar which means they can easily be eaten savory as well as sweet; we had them for dinner with bacon, raspberry compote and whipped cream. I included the compote recipe as well. Enjoy!


Orange Ricotta Pancakes

·         ¾ Cup AP Flour

·         2 Tablespoons Sugar

·         ½ Teaspoon Baking Powder

·         Pinch Salt

·         ¾ Cup Milk

·         1 Cup Ricotta Cheese

·         3 Eggs (separated and whites whipped)

·         1 teaspoon vanilla

·         Zest of 1 Orange

Whisk the egg whites to stiff peaks and set aside. Combine all other ingredients in a bowl and mix till smooth. Using a spatula fold half the egg whites into batter, don’t over mix as you will deflate the whites. Add second half of whites and gently fold in.  Using a half cup measure, scoop out batter onto a hot griddle or cast iron pan. Cook about 2-3 min and flip (or until bubbles begin to form and stay on the pancake) cook another 2 min. serve hot with butter and topping of choice. Makes about 12 pancakes.


Raspberry compote

·         1 bag Frozen Raspberries

·         2 Tablespoons Lemon juice

·         1 Teaspoon Lemon Zest (I used orange zest to complement the pancakes)

·         ¼ Cup Sugar

·         Pinch of salt

Combine all ingredients into a sauce pot. Heat till just simmering and cook for 2-3 min.  Remove from heat, let cool about 10 min before serving.