Orange Ricotta Pancakes

Instructions

Make the Orange Maple Syrup

1. In a small saucepan, combine ½ cup maple syrup, ¼ cup orange juice, and 1–2 strips orange zest.
2. Simmer gently over low to medium heat for 3–5 minutes, just until warmed and fragrant—do not boil.
3. Remove from heat, discard the zest, and stir in ½ teaspoon lemon juice and ⅛ teaspoon vanilla.
4. Set aside to cool slightly while you prepare the rest.

Make the Honey-Orange Butter

1. In a small bowl, combine 3 tablespoons softened butter, 1 tablespoon honey, and ¼ teaspoon orange zest.
2. Stir until smooth and well blended.
3. Set aside at room temperature until serving.

Prepare the Pancake Batter

1. In a large bowl, whisk together 4 egg yolks, 1⅓ cups ricotta, 1½ tablespoons sugar, zest of 1 orange, ¼ teaspoon salt, and 1 teaspoon orange juice.
2. Stir in ½ cup flour until just combined. If the batter seems too thin to hold its shape, add up to 2 tablespoons more flour, a little at a time. The batter should be thick and scoopable.

Whip the Egg Whites

1. In a clean bowl, beat 4 egg whites with a pinch of salt until stiff, glossy peaks form.
2. Whisk ⅓ of the whites into the ricotta mixture to lighten it.
3. Gently fold in the remaining egg whites in two more additions, leaving a few streaks for best volume.

Cook the Pancakes

1. Preheat a griddle or nonstick skillet over medium heat.
2. Test the heat by flicking a drop of water onto the surface—it should sizzle and evaporate quickly. Lightly grease with butter.
3. Using a ladle or ¼-cup measure, scoop batter onto the hot griddle.
4. Cook each pancake for 1–2 minutes per side, or until golden and set.
5. Adjust heat as needed and re-butter between batches.

Plate and Serve

1. Stack warm pancakes on a plate.
2. Top with a pat of honey-orange butter, a drizzle of orange maple syrup, and a spoonful of crème fraîche.
3. Garnish with fresh berries and a pinch of extra orange zest.