Orange Ricotta Pancakes Recipe
Ingredients
| Pancake mix | 1 Cup (16 tbs) | |
| Florida orange juice | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 2 tsp. grated Florida orange rind | ||
| Marsala wine | 1/4 Cup (16 tbs) | |
| 2 Florida oranges, sectioned | ||
| Ricotta cheese | 2 Cup (16 tbs) | |
Directions
Prepare the pancake mix according to package directions, substituting orange juice for half the liquid.
Cook, one at a time, on a hot griddle, using a scant 1/2 cup batter for each pancake.
Keep warm.
Mix the sugar, cornstarch and salt in a saucepan.
Stir in 3/4 cup orange juice gradually and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Stir in the butter, orange rind and wine.
Add orange sections and heat through.
Stack pancakes, spreading about 1/3 cup ricotta cheese between each layer and drizzling with a small amount of orange sauce.
Pile remaining ricotta cheese on top and add some of the orange sauce.
Cut in wedges and serve with remaining sauce.
Creamed cottage cheese may be substituted for ricotta cheese.
Cook, one at a time, on a hot griddle, using a scant 1/2 cup batter for each pancake.
Keep warm.
Mix the sugar, cornstarch and salt in a saucepan.
Stir in 3/4 cup orange juice gradually and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Stir in the butter, orange rind and wine.
Add orange sections and heat through.
Stack pancakes, spreading about 1/3 cup ricotta cheese between each layer and drizzling with a small amount of orange sauce.
Pile remaining ricotta cheese on top and add some of the orange sauce.
Cut in wedges and serve with remaining sauce.
Creamed cottage cheese may be substituted for ricotta cheese.
Chef
