Free your Sunday mood with our "Did Someone Say Brunch?" Paylist
It's Sunday once again, and you're still recovering from the weekend's festivities while also gathering the strength to tackle Monday that's just around the corner. Well, fear not as we have the perfect Sunday playlist for you, filled with fun grooves and chill vibes.
Now that we have the soundtrack of the day laid down, let's get to this week's recipe, Ricotta Pancakes with Orange Syrup.
What you'll need:
1 cup fresh orange juice
1 cup sugar
1 cup water
1 1/2 cups fresh ricotta
1 1/2 tablespoons sugar
3/4 teaspoon finely grated lemon zest
Seeds scraped from 1/2 vanilla bean
1 1/2 cups all-purpose flour
1/4 cup fine white cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, separated
1/2 cup fresh ricotta
Vegetable oil, for frying
Toasted almond slices, for serving
How to make it:
Step 1 :Make the Orange Syrup
Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.
Step 2: Make the Ricotta Topping
In a bowl, mix together all of the ingredients.
Step 3: Make the Pancakes
In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the table.
Till next week, enjoy!
Receit and photo courtesy of Food & Wine.