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Gallery Ricotta-Cornmeal Pancakes Credit: Armando Rafael Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 2/3 cups unbleached all-purpose flour 1/3 cup fine yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 3/4 cups buttermilk 1/2 cup fresh ricotta, plus more for serving 1 teaspoon orange zest, plus 1 1/2 teaspoons fresh orange juice and supremed oranges, for serving 2 large eggs 2 tablespoons unsalted butter, melted and cooled 1 teaspoon safflower oil Warm honey, for serving
Gallery Ricotta-Cornmeal Pancakes Credit: Armando Rafael
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Gallery
Ricotta-Cornmeal Pancakes Credit: Armando Rafael
Ricotta-Cornmeal Pancakes
Credit: Armando Rafael
Ricotta-Cornmeal Pancakes
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 2/3 cups unbleached all-purpose flour 1/3 cup fine yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 3/4 cups buttermilk 1/2 cup fresh ricotta, plus more for serving 1 teaspoon orange zest, plus 1 1/2 teaspoons fresh orange juice and supremed oranges, for serving 2 large eggs 2 tablespoons unsalted butter, melted and cooled 1 teaspoon safflower oil Warm honey, for serving
Directions
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, ricotta, orange juice and zest, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve, topped with supremed oranges, warm honey, and a dollop of ricotta.
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All Reviews for Ricotta-Cornmeal Pancakes
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All Reviews for Ricotta-Cornmeal Pancakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
