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Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.
Ingredients
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1 ⅔ cups unbleached all-purpose flour
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⅓ cup fine yellow cornmeal
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2 tablespoons sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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1 ¾ cups buttermilk
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½ cup fresh ricotta, plus more for serving
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1 teaspoon orange zest, plus 1 ½ teaspoons fresh orange juice and supremed oranges, for serving
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2 large eggs
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2 tablespoons unsalted butter, melted and cooled
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1 teaspoon safflower oil
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Warm honey, for serving
Directions
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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.
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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.
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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.