eat make read

I thought I’d start the week out with this refreshing take on pancakes. As I’m reading through Kenny Shopsin’s cookbook there have been more than a few recipes that make me want to run to the kitchen and started whipping something up. That happened when I saw one for lemon ricotta pancakes. It just sounded so fresh and tasty, a good way to start the day.

I didn’t have any lemons in the house but I had picked up a few blood oranges so I thought I’d substitute those in for the lemons. A little sidenote here… Have you ever had a blood orange? I am so in love with them! They’re like an orange but a little sweeter and bursting with flavor. If you haven’t tried one yet, go out and pick one up! Anywho, back the the pancakes. I made my usual batter and then gently folded the zest of an orange along with some ricotta cheese. I eagerly cooked them up on the stovetop and brought them to the table. I wasn’t sure if I’d need syrup for them or not, so first tried them without. Oh boy, the pancakes were soft and pillowy with hints of the orange woven throughout. Every now and then a little pocket of ricotta would break open full of goodness. I ended up adding a little bit of syrup, but they could certainly be eaten without. These were seriously delicious!

blood orange ricotta pancakes
based on kenny shopsin’s lemon ricotta pancakes

3 cups pancake batter, like this one
zest of 1 blood orange
2/3 cup ricotta cheese

1
Zest an orange and gently fold into the pancake batter.
2
Gently fold in ricotta cheese.
3
Pour pancakes onto hot griddle or pan so they are about 5″ diameter and cook about 2 minutes on each side.