The Breslin's Ricotta Pancakes with Orange Syrup

The Breslin's Ricotta Pancakes with Orange Syrup
Photo by Lucy Schaeffer

Ingredients

  • 0.5 teaspoon(s) baking soda
  • 0.5 teaspoon(s) baking powder
  • 1 orange
  • 0.25 cup(s) fine white cornmeal
  • 1 cup(s) fresh orange juice
  • 0.5 teaspoon(s) salt
  • Toasted almond slices
  • + 12 more ingredients
    • 2 tablespoon(s) sugar
    • Vegetable oil
    • 1.5 cup(s) fresh ricotta
    • 0.5 cup(s) fresh ricotta
    • 1 cup(s) water
    • Seeds scraped from ½ vanilla bean
    • 0.75 teaspoon(s) finely grated lemon zest
    • 2 cup(s) buttermilk
    • 1.5 cup(s) all-purpose flour
    • 2 large eggs
    • 1 cup(s) sugar
    • 1.5 tablespoon(s) sugar

Prepare the Syrup: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool. Prepare the Ricotta To...

View full recipe at Food & Wine

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