Bulletin E-Edition:
Orange Ricotta Pancakes with Raspberries
Published: March 06, 2013 2:00AM PST
syndicated content
These can be made full- or silver dollar–size. 4 eggs, separated
1 1/3 cups part-skim ricotta cheese
2 Tbsp sugar
2 Tbsp orange rind
1/2 cup flour
1/8 tsp salt
2 Tbsp melted butter
1 cup fresh raspberries
Maple syrup
1. In a medium bowl, beat egg yolks, ricotta, sugar, and orange rind on medium until creamy. Beat in flour and salt.
2. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture.
3. Spoon batter onto a preheated, lightly buttered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup. Serves: 4. Per Serving: 330 calories, 27g carbs, 18g protein, 17g fat, 225mg cholesterol, 300mg sodium, 3g fiber
