The Breslin'S Ricotta Pancakes With Orange Syrup

Name: The Breslin'S Ricotta Pancakes With Orange Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 orange; 1 cup fresh orange juice; 1 cup sugar; 1 cup water; RICOTTA TOPPING1 1/2 cups fresh ricotta; 1 1/2 tablespoons sugar; 3/4 teaspoon finely grated lemon zest; Seeds scraped from 1/2 vanilla bean; PANCAKES1 1/2 cups all-purpose flour; 1/4 cup fine white cornmeal; 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 cups buttermilk; 2 large eggs, separated; 1/2 cup fresh ricotta; Vegetable oil, for frying; Toasted almond slices, for serving

Servings: persons

1 orange
1 cup fresh orange juice
1 cup sugar
1 cup water
RICOTTA TOPPING1 1/2 cups fresh ricotta
1 1/2 tablespoons sugar
3/4 teaspoon finely grated lemon zest
Seeds scraped from 1/2 vanilla bean
PANCAKES1 1/2 cups all-purpose flour
1/4 cup fine white cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, separated
1/2 cup fresh ricotta
Vegetable oil, for frying
Toasted almond slices, for serving

1
1.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.
2
2.Prepare the Ricotta Topping: In a bowl, mix together all of the ingredients.
3
3.Prepare the Pancakes: In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
4
4.In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the tab

1235

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 orange, 1 cup fresh orange juice, 1 cup sugar, 1 cup water, and more.

Yes, The Breslin'S Ricotta Pancakes With Orange Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!