Blood Orange Whole Wheat Ricotta Pancakes Recipes

ORANGE RICOTTA PANCAKES

Steps:

• In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.

ORANGE RICOTTA PANCAKES

Steps:

• Mash the sugar and orange zest together with the back of a spoon in a small bowl or on a cutting board. Sift together the flour, baking powder, baking soda and salt in a large bowl. Add the sugar-and-zest mixture and whisk to combine. Combine the ricotta, sour cream, heavy cream, orange juice and egg yolks with a whisk in a medium bowl. Add the ricotta mixture to the flour mixture and combine with a rubber spatula until just smooth; don't overmix.
• Rub the 1/2 lemon over the inside of a chilled medium metal bowl, then wipe the bowl dry with a paper towel. Add the egg whites to the bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold about 1/3 of the egg whites into the batter, then add the remaining egg whites. Don't worry if there are slight streaks of egg whites in the batter. Heat a nonstick or cast-iron griddle and grease with 2 tablespoons of butter. Pour or ladle about 1/3 cup of batter onto the griddle for each pancake, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the edges come together, about 2 minutes. Slip a spatula under each pancake, flip gently and cook until the edges come together and the pancake has risen, about 1 minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve immediately. You can also add a sprinkle of confectioners' sugar or a drizzle of orange blossom honey, if desired.

BLOOD ORANGE RICOTTA CAKE

Steps:

• For the ricotta pound cake: Preheat the oven to 300 degrees F. Butter the bottom and sides of a 9-by-3-inch round cake pan with removable bottom with the melted butter and line the bottom with a 9-inch-diameter parchment paper round. In the bowl of a stand mixer fitted with the whisk attachment, whip together the eggs and sugar at medium-high speed until the mixture is very thick and falls in heavy ribbons, about 7 minutes. In a separate bowl, whisk together the oil, ricotta, orange juice, and vanilla. Gently add the ricotta mixture to the egg mixture and whip just until blended. Sift together the flour and baking powder. Add the sifted ingredients to the batter, mixing just until incorporated, scraping down the sides of the bowl as needed. Do not over mix. If necessary, finish folding in the sifted ingredients by hand, using a rubber spatula. Pour the batter into the prepared cake pan and place on a rack in the center of the oven. Bake the cake until lightly browned on top, about 70 minutes. The cake is done when a knife blade inserted into the center comes out clean and when the top of the cake springs back lightly when touched. Remove the cake from the oven and allow to cool completely. Once cooled, remove the cake from the pan and peel parchment paper from bottom of the cake. Wrap the cake tightly in plastic wrap until ready to use. The Ricotta Pound Cake can be stored for up to 1 day at room temperature or in the freezer for up to 1 week. For the blood orange simple syrup: Combine the sugar with 1/3 cup water in a small, heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. Remove from the heat, pour into a clean bowl, and allow to cool. Once fully cooled, stir in the blood orange concentrate until combined. The Blood Orange Simple Syrup will keep for up to 7 days in an airtight container in the refrigerator. For the blood orange curd: Soften the gelatin sheet in 2 cups cool water for 3 minutes. Combine the whole eggs, egg yolks, sugar and both juices into a heatproof, nonreactive mixing bowl set over a pan of simmering water (do not allow the bowl to touch the water) and whisk together until the sugar begins to dissolve. Cook, whisking continuously, until the mixture begins to thicken into a custard, 5 to 7 minutes. If using a candy thermometer, cook to 170 to 180 degrees F. Whisk the butter. The curd should be smooth and homogenous. Squeeze out the excess water from the gelatin and whisk the gelatin into the hot mixture until fully dissolved and combined. Remove the bowl from over the water and strain the curd through a medium-mesh sieve into a clean, nonreactive mixing bowl. Cover with plastic wrap pressed directly onto the surface of the curd and allow to cool in the refrigerator. The Blood Orange Curd can be stored for up to 3 days in an airtight container in the refrigerator. For the cranberry orange preserves: In the bowl of a food processor fitted with the blade attachment, pulse together the cranberries and orange juice. The cranberries should still be in chunky pieces. Combine the cranberry mixture with the corn syrup and sugar in a medium saucepan over medium-low heat. Stirring every 5 minutes, cook the mixture until it boils and thickens, 15 to 20 minutes. If using a candy thermometer, cook to approx. 210 degrees F. Transfer to a clean bowl. Cover with plastic wrap and cool in the refrigerator. The Cranberry Orange Preserves can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• For the blood orange whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip together the cream and sugar until stiff peaks form, about 3 minutes. Remove the bowl from the mixer. Using a rubber spatula, fold in the Blood Orange Curd until combined, being careful not to over mix, which could make the stiffened whipped cream weak. The Blood Orange Whipped Cream should be made when ready to assemble the cake. To assemble the cake: In a small mixing bowl, gently fold together the raspberries and the Cranberry Orange Preserves until combined. Place the unwrapped pound cake on a flat work surface. Using a long serrated knife, slice off the top 1/4-inch to even out the top of the cake as necessary. Slice the cake horizontally into 3 even layers. Using a 10-inch round cake board as the bottom of a 10-by-3-inch round cake pan with removable bottom, center 1 cake layer on the cake board, cut side up. Using a pastry brush, moisten the cake layer with one-third of the Blood Orange Simple Syrup. Measure out 1 1/2 cups of Blood Orange Whipped Cream and set aside to be used to frost the top of the cake. Using an offset spatula, spread half of the remaining Blood Orange Whipped Cream onto the syrup-soaked cake layer, allowing the whipped cream to fill up the space between the cake and the cake pan. Use a rubber spatula to gently but firmly press the whipped cream down in between the side of the cake pan and the cake layer, thus essentially forming the side of the cake. Spoon half of the raspberry-cranberry preserves mixture onto the Blood Orange Whipped Cream, gently pressing the berries onto the cream. Top with a second layer of pound cake and repeat with another one-third of the simple syrup, the other half of the remaining Blood Orange Whipped Cream, and remaining raspberry-cranberry preserves mixture. Top with the final layer of cake and moisten with the remaining Blood Orange Simple Syrup. Using a long, flat spatula, evenly spread the reserved 1 1/2 cups Blood Orange Whipped Cream over the top of the cake. Tightly wrap the cake in the pan in plastic wrap and place in the freezer overnight.

ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE

Steps:

• Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
• Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
• Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
• Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
• Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.;

CHIA SEED PANCAKES

Steps:

• Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
• Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Serve the pancakes immediately. Top with berries and syrup.

RICOTTA HOTCAKES WITH VANILLA-ROASTED BLOOD ORANGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. First, prepare the oranges. Put the slices in a baking dish with the sugar, vanilla and butter. Roast for 15 mins, then remove from the oven and reduce the heat to 150C/130C fan/gas 2.
• Separate the egg whites and yolks into two bowls. Mix the ricotta and milk into the bowl with the yolks, then stir in the flour and sugar. Whisk the egg whites with a pinch of salt until fluffy and aerated, then fold a spoonful into the ricotta and egg yolk mixture until loosened, then fold in the rest, being careful not to knock out the air.
• Heat a little butter in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 mins on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter. Serve the warm hotcakes with the blood oranges, along with their syrup, and some crème fraîche on the side if you like.

BULGUR-RICOTTA PANCAKES

Steps:

• Heat the oven to 200 degrees. Put the bulgur and a pinch of salt in a bowl and add 1 1/4 cups boiling water. Stir once and let sit until more or less tender, 10 to 25 minutes. If any water remains, squeeze the bulgur in a cloth or put it in a fine-mesh strainer and press down on it.
• Beat together the ricotta, sour cream or yogurt, eggs and orange zest. In another bowl, combine the flour, sugar, cinnamon, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the ricotta mixture, blending well but not beating. Gently fold in the bulgur and, if being used, the raisins.
• Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey or maple syrup.