Orange Ricotta Pancakes

by Meri on December 28, 2012

Growing up my parents threw a big, swanky adult New Year’s Eve party every year. The adults would dress in formal wear and they’d feast on salami and cheeses, olives and fettucini. We were allowed to hang out for the early hours but usually had to go to bed before midnight (whey Auntie Faye would sneak in cheese and crackers). In my early adult years, having the big New Year’s celebration was of course one of the most enjoyable parties of the year and I always loved celebrating with friends.

Fast forward to present time…no way my kids can stay up until midnight and I tend to fall asleep too early, barely making it to 11pm. Mark rallies until midnight but he’s usually by himself with me lying on the couch in a ball. I’m sure some day I’ll get my party groove back on but for now I think we’ll start a new tradition of celebrating with our kids on New Year day with a festive brunch. That way we can keep up the tradition even when we can make our way to a good party again. This year…the amazing Orange Ricotta Pancakes from the Mediterranean Diet Cookbook for Dummies will be on the menu along with some thick bacon and fresh fruit.

Making pancakes from scratch allows you to make something unique and is still quite easy. Instead of just adding the egg and milk to store bought mix you have one additional step of mixing together dry ingredients.

If you like orange, ricotta cheese and tasty pancakes…give it a try! They’re tasty.

Orange Ricotta Pancakes

Prep time: 10 min    Cook time: 15 min     Yield: 6 servings


1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

3 eggs, separated

1 3/4 cup milk

6 ounces low fat Ricotta Cheese

1/4 cup sugar

1 tablespoon vanilla extract

2 tablespoons fresh orange zest

Nonstick cooking spray

1/2 cup orange marmalade

2 tablespoons butter


1.  In a medium bowl, combine the flour, baking powder, and salt until well blended

2.  In a large bowl, whisk together the egg yolks, milk, ricotta, sugar, vanilla, and orange zest. Add the egg yolk mixture to the dry ingredients, mix well, and set aside.

3.  Using an electric mixer, beat the egg whites on medium-high speed until frothy and then turn the speed up to high until soft peaks form. Fold egg white mixture into the batter.

4.  Spray a griddle or large nonstick skillet with nonstick cooking spray. Heat the pan over medium heat.

5.  Pour 1/4 cup of the batter onto the pan, evenly spacing as many pancakes as you can fit. When bubbles begin to form, flip and allow the pancakes to finish cooking, about 1 to 2 minutes. Transfer the cooked pancakes to a plate and continue cooking the remaining batter.

6.  Meanwhile, melt the orange marmalade and butter in a small pot over medium-low heat, stirring frequently until they’re combined and the sauce is warm. Remove from the heat. Serve the pancakes with about one tablespoon of the orange sauce per serving.

Per Serving: Calories 291 (From fat 64); Fat 7 g (Saturated 4g); Cholesterol 23 mg; Sodium 412 mg; Carbohydrate 47 g (Dietary Fiber 1g); Protein 11g.

Excerpt from the Mediterranean Diet Cookbook for Dummies, 2012, Wiley and Sons

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