Photo credit: Everyday Food
We make the pancake-ricotta comparison for a reason. Both aforementioned ingredients are the key components in the most delicious of equations: Ricotta + pancake batter = the fluffiest pancakes ever. Math never tasted so good.
Skip the pre-mixed Bisquick, because pancake batter is super easy and requires ingredients that you probably already have in your house. Picking up ricotta at the store is your only major task.
We dig the below recipe adapted from Everyday Food, in which we’ve swapped out part-skim ricotta for the full-fat stuff. Trust us, the added creaminess is worth the few extra calories. The end result is richer and yes, fluffier than your garden variety pancake, and the addition of orange zest brings a brightening citrus note.
Adapted from Everyday Food
1 3/4 cups (15 ounces) ricotta cheese
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners’ sugar or maple syrup
1. In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
2. Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.