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Oranges
Ricotta Pancakes
with orange-maple syrup
Chef Curtis Stone
For more FREE recipes visit
winndixie.com/cookingwithcurtis
Ricotta
Pancakes
with orangemaple syrup
Prep
15
mins
Cook
Serves
Total
20
4
5.31
mins
Items commonly found in the pantry such as salt, pepper, vinegar, oil and butter are not included
in the total cost of each recipe. All other ingredients are calculated based on the portion used
in the recipe. However, we know some recipes may call for items not commonly used, so the full
price of those unique items will be added to the recipe cost – and we’ll still keep it under $10!
Our $5.31 cost is valid from 12/2/15 through 12/29/15 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Make-ahead
The orange-maple syrup can be made up to 1 day ahead. Rewarm gently and add
the orange segments before serving.
Ingredients
1/2 cup Winn-Dixie pure maple syrup
1 teaspoon kosher salt
2 tablespoons Winn-Dixie unsalted butter,
plus more to cook the pancakes
3/4 cup Winn-Dixie buttermilk
1 cup fresh Winn-Dixie whole-milk
ricotta cheese
2 teaspoons baking powder
4 large Winn-Dixie eggs, separated
1 1/3 cups Winn-Dixie all-purpose flour
1/4 cup Winn-Dixie granulated sugar
Instructions
To make the orange-maple syrup
1. Using a fine rasp grater, grate the zest of the oranges into a large bowl; set the zest
aside to use in the pancakes.
2. Using a sharp knife, cut away the white pith from the oranges. Working over a medium
bowl to catch any juices, cut the oranges between the membranes to release the
orange segments. Set the segments aside. Squeeze the juice from the membranes into
the bowl of juice.
3. Heat a small frying pan over medium heat. Add the maple syrup. When it begins
to simmer, whisk in the orange juice and 2 tablespoons of butter and simmer over
medium-low heat for about 5 minutes, or until the mixture thickens slightly. Remove
from the heat and cover to keep warm.
Meanwhile, to make the pancakes
4. In the large bowl with the orange zest, whisk the ricotta, egg yolks, and salt to blend,
then whisk in the buttermilk. Sift the flour and baking powder into the ricotta mixture,
and then stir with a whisk just until blended.
5. In another large bowl, using an electric mixer, beat the egg whites and sugar just until
stiff peaks form. Using a large silicone spatula, gently fold the egg whites through the
batter in 2 batches.
6. Preheat a griddle pan over medium-low heat. Melt some butter over the griddle.
Working in batches and using about 1/3 cup of the batter for each pancake, ladle the
batter onto the griddle and cook 3 pancakes at a time, adjusting the heat as needed,
for about 3 minutes per side, or until the pancakes puff, become golden brown, and are
just cooked through. Transfer the pancakes plates.
To serve
7. Stir the orange segments into the hot orange-maple syrup. Spoon the orange-maple
syrup over the hot pancakes and serve immediately.
CREATED 11/2015
WD-ENG