Martha Stewart'S Orange-Ricotta Pancakes

1. 1

   In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.

2. 2

   Heat 3 tablespoons 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.

3. 3

   Transfer pancakes to a paper-towel-lined plate to drain.

4. 4

   Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.