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Ricotta Pancakes with Cranberries and Orange Butter
Makes 18 PancakesRicotta Pancakes
3 cups flour
½ cup sugar
1 tsp. baking soda
1 tbsp. baking powder
Salt
1½ cups Ricotta
2¼ cups buttermilk
3 eggs
3 tbsp. butter, melted
1 tbsp. lemon zest
1. Combine all dry ingredients into a bowl.
2. In separate bowl, combine ricotta, buttermilk, eggs and lemon zest. Mix in melted butter.
3. Sift dry ingredients into wet ingredients and fold together, making sure not to over work the mixture.
Cranberry Compote
1 cup cranberries, frozen
½ cup sugar
1. In a small pot, combine both ingredients and simmer till cranberries plump up, about 20 minutes. Remove from heat and cool.
Orange Butter
1 stick butter (softened)
¼ cup marmalade
Mix together.
To assemble: Spray griddle or large pan and heat to medium. Place three large spoonfuls of pancake batter on cooking surface. Spoon 6 to 8 cranberries on each pancake. Cook each side till golden brown and stack. Sprinkle with powdered sugar and top with orange butter.
