Delicious Ricotta Pancakes with Orange butter Sauce

I make pancakes every Saturday for my Daughter Emy, and these are her favorite, probably because of their perfect dense yet light texture. The creamy orange topping will have you quivering with delight! It’s also a perfect accompaniment to French toast or waffles, as well as ice cream, cakes and dessert pancakes.

8 pancakes

Ingredients

ORANGE BUTTER SAUCE

• 125 mL (½ cup) unsalted butter, softened
• 60 mL (¼ cup) sugar
• Zest of 2 oranges
• 300 mL (1 ¼ cups) freshly squeezed orange juice
• A generous dose of orange liqueur (optional)
• 3 oranges, cut into segments, for the trim
  

RICOTTA CRÊPES

• 4 large eggs
• 250 mL (1 cup) milk 125 mL (½ cup) sugar
• 5 mL (1 tsp.) vanilla extract 250 mL
• (1 cup) all-purpose flour 5 mL (1 tsp.) baking powder
• Pinch of cinnamon
• Pinch of salt
• 250 mL (1 cup) ricotta cheese
• 15 mL (1 tbsp.) butter or vegetable oil Orange butter sauce or maple syrup Whipped cream or plain yogurt, drained
• Powdered sugar, for decoration (optional)

How to :

To make the orange butter sauce: in a small saucepan or skillet, combine and heat butter, sugar and orange peel over medium heat.
Add the orange juice once the butter has melted and the sugar has dissolved. Bring to a boil and reduce to a syrupy consistency, about 5 to 10 minutes.

Remove from heat and add orange liqueur, if desired. Return the sauce to the heat. The flamber using a long match (keep a fire extinguisher handy).

Allow the sauce to reduce for another 3 to 5 minutes. Keep warm. Pour the sauce into a sauce pan for serving and garnish with orange supremes.

To make the ricotta pancakes: separate the eggs and place the whites in a medium bowl and the yolks in a large bowl. Beat whites until very stiff. Place aside.

In the large bowl, whisk together the egg yolks, milk, sugar and vanilla. While mixing, stir in the flour, baking powder, cinnamon, salt and enfin the ricotta. The dough should have a smooth consistency.

Fold the egg whites into the dough. Let rest in the refrigerator for 20 minutes.

Heat a baking sheet or non-stick pan over medium heat. Brush with butter. Pour about 75 mL (⅓ cup) of batter onto the griddle, spreading it out so that the pancake is the size of a CD.

Cook it until the edges are golden brown and bubbles start to form on the surface, 1 ½ to 2 minutes. Turn the pancake and continue cooking until the center is done, about 1 minute more.

Serve pancakes with orange butter sauce and a dollop of whipped cream. Sprinkle with powdered sugar, if desired.