A delicious twist on a classic breakfast recipe, these tender and fluffy pancakes have a rich texture from ricotta and have a hint of fresh orange. Topped with a lightly sweet fresh raspberry-honey sauce.
First make the sauce. In a small skillet or sauce pan, stir together raspberries, water, half of the orange juice, half of the orange zest, and honey.
Heat over medium heat. When heated, gently mash the berries using a fork. Bring the mixture to a low boil, stirring frequently.
Reduce heat to a simmer and cook for 15 minutes until the sauce has reached a desired consistency. Taste and add more honey as desired.
The mixture will thicken as it cools. To speed up the cooling process, pop it in the fridge or freezer while you prepare the pancake batter.
In a large bowl, whisk together the ricotta, eggs, vanilla, Mazola Corn OIl and remaining orange juice and zest until smooth. Add the milk and whisk until combined.
In a separate smaller bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
Add the dry ingredients to the wet mixture. Gently whisk until JUST COMBINED. Lumps are 100% ok. Do not over work the pancake batter.
Next, heat your griddle or non-stick skillet to medium high. Add just enough oil to coat the pan lightly. When the Mazola Corn Oil is shimmering and sizzles when you put a drop of water in it, you are ready to start cooking.
Using a ¼ cup measuring cup, pour the pancakes onto the hot griddle. Cook until the top is bubbly and the edges are golden.
Gently flip with a spatula and cook for a minute until the bottom is golden.
Serve warm with the prepared raspberry sauce.
This recipe makes 12 pancakes. A serving size is 2 pancakes with an equal portion of the raspberry sauce. It will feed 6 people.