Ricotta-Cornmeal Pancakes

Name: Ricotta-Cornmeal Pancakes
Prep time: 30 min
Total time: 45 min
Ingredients: 1.667 cups unbleached all-purpose flour; 0.333 cup fine yellow cornmeal; 2 tablespoons sugar; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon kosher salt; 1.75 cups buttermilk; 0.5 cup fresh ricotta, plus more for serving; 1 teaspoon orange zest, plus 1 ½ teaspoons fresh orange juice and supremed oranges, for serving; 2 large eggs; 2 tablespoons unsalted butter, melted and cooled; 1 teaspoon safflower oil; Warm honey, for serving

4.0

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1 Review

By

Martha Stewart

Updated on April 29, 2020

ricotta-cornmeal pancakes with oranges — Photo: Armando Rafael

Prep Time:

30 mins

Total Time:

45 mins

Servings:

4

Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.

Ingredients

1 ⅔ cups unbleached all-purpose flour
⅓ cup fine yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ¾ cups buttermilk
½ cup fresh ricotta, plus more for serving
1 teaspoon orange zest, plus 1 ½ teaspoons fresh orange juice and supremed oranges, for serving
2 large eggs
2 tablespoons unsalted butter, melted and cooled
1 teaspoon safflower oil
Warm honey, for serving

Directions

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, ricotta, orange juice and zest, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve, topped with supremed oranges, warm honey, and a dollop of ricotta.

Originally appeared: Martha Stewart Living, May 2017

Ricotta-Cornmeal Pancakes

Ingredients

Directions

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