Back to the grind, eh? Let’s turn that frown upside down by pausing for just a moment to revel in the wonder that is ricotta pancakes…
They’re thin, delicate, and very summery with a citrus punch, compliments of orange rind. These were a quick, 15-minute meal (okay, maybe 20 with the cook time) and they were a great change from a traditional pancake.
While I don’t follow a low carbohydrate diet by any means, this recipe would suit the individual looking for something higher in protein and lower in carb. It’s hard to find a serving of 3 pancakes for just 23 grams of carbohydrate. And due to the higher protein and fat content, these pancakes are filling.
Whole Wheat Ricotta Pancakes as seen on Fake Ginger and Branny Boils Over, from Sargento
3 eggs, separated
grated rind of 1 orange
1/4 cup orange juice
1 cup low-fat ricotta cheese
1/2 cup whole wheat pastry flour
1/4 cup fat-free milk
2 Tbsp unsalted butter, melted
1/4 tsp salt
Directions:
Combine egg yolks, orange rind, juice, cheese, flour, milk, butter and salt in large bowl. Stir thoroughly.
Beat whites with electric mixer until soft peaks form. Fold egg whites into batter.
Drop batter by 3-4 tablespoons disks onto greased, preheated griddle or skillet. Cook pancakes 2 minutes each side or until golden brown. Serve hot with honey or syrup, if desired. Yield: 3 servings (3 pancakes each).
Nutrition Information (per serving): 306 calories; 15.7 g. fat; 235 mg. cholesterol; 340 mg. sodium; 23 g. carbohydrate; 2 g. fiber; 13.7 g. protein
Result: These were flavored beautifully with the orange rind…it’s so prominent! The ricotta gives the pancakes a very thin and delicate shape and texture. The pancakes are fragile to flip, so be sure your griddle is hot enough…but not too hot! We really enjoyed these for something different. They’re a bit lower carb, so they are friendly to those looking to watch their carbohydrate count! Enjoy!
Question: Do you add anything unique to your standard pancake batter?
I recommend citrus rind…yum!
Be well,
Sounds like a fun alternative that is a little more savory… I’m intrigued about the ricotta!
I JUST picked up some ricotta – how perfect
I think I’ll try them with coconut flour!
Let me know how it turns out…always looking for ways to use coconut flour!
Yum! Definitely need to try these!
Mmmm.. You know I love me some cheese
I’m definitely going to try adding some orange rind to my next batch. That sounds wonderful! Pancakes rock
Mmm! A great way to use up leftover ricotta cheese. I always add vanilla to my pancakes (not terrible unique) but I also like mashed up banana.
I usually opt for standard, tried-and-true pancakes, but this sounds really good!
Ooooh! Those pancakes look so…cake-like! Yum!
I’m trying to incorporate more protein into my diet, so this is right up my alley, and I love the citrus. I just found whole wheat pastry flour at my local Fred Meyers. It works so well in baked goods. I think it works better than traditional whole wheat flour.
Absolutely! I swear by the stuff…if you hadn’t noticed
I am loving this recipe!
I haven’t made pancakes in so long. These are calling my name. Yum!
These sound delicious. I love making anything that contains orange/lemon rind just because of the way it makes my house and my hands smell afterwards. Love it.
I am so disappointed! I tried to make these this morning and something went terribly wrong. The pancakes turned out flat and soggy. Any tips on what might have gone wrong?
Sad! Mine were very thin (for pancakes) and fragile to flip, but finness seemed to do the trick. I’m not sure, Erin.
I’m sorry!!