We had breakfast for dinner tonight. I was in a bind because I needed to do two errands today, Target and grocery shopping, but I only had time for one. I picked Target because that one is usually more fun for the kids. Luckily, I ended up having what I needed for an impromptu breakfast for dinner tonight. We had scrambled eggs with red bell pepper, bacon, breakfast potatoes, and this new yummy pancake recipe. I made them with chocolate chips because I adore the combo of orange and chocolate, but they would be just as excellent without them. I have also contemplated figuring out a cranberry syrup to go on top if I made them plain orange. Cranberry and orange is another favorite flavor combo of mine.
Orange Ricotta Pancakes
adapted from Gourmet, Sept. 1991
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 1 1/2 tablespoons sugar
- Freshly grated zest of one orange
- 1/2 cup all-purpose flour
- 1/3 c chocolate chips, optional
- orange marmalade
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Stir in chocolate chips if using.
Heat a griddle over medium heat. Grease with butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with additional butter as necessary.
Heat marmalade in a microwave safe container for 25 seconds. Stir and heat another 25 seconds or until warm and melted. Serve pancakes topped with marmalade.