Spicy Orange Ricotta Pancakes Drizzled With Rhubarb Syrup

“This tasty pancake recipe was created for RSC 16. I hope that you will enjoy this dish. The syrup is pretty versatile and will store in the refrigerator for 1 week. Please, do not over stir the batter it will result in denser bread like pancakes. You may use fresh or frozen rhubarb. Freshly grinding the spices, will result in a more mellow flavor.”

Ingredients Nutrition


  1. In a small saucepan, bring rhubarb, sugar, water and orange strip to a boil over high heat, stirring constantly.
  2. Once the mixture starts to boil, reduce the heat to low and simmer until the rhubarb breaks up and falls apart, about 20 - 25 minutes.
  3. Remove from heat, discard the orange strip and gently strain the rhubarb mixture thru a fine mesh strainer until all the juice is collected then discard the rhubarb solids.
  4. Let the syrup cool to room temperature, than pour into an airtight container and refrigerate until needed.
  5. This makes 1 1/2 cups of syrup.
  6. In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, cinnamon, cloves and nutmeg.
  7. In a separate bowl, whisk the egg yolk, half and half cream, milk, orange juice and zest, melted butter, almond extract, ricotta cheese and macadamia nuts.
  8. Make a well in the center of the dry ingredients and pour the half and half mixture into the well, whisking until just combined.
  9. Do not over stir the batter, it shouldn't be smooth, it will have some lumps, which will disappear during cooking.
  10. In a small bowl, beat the egg whites until soft peaks form, then gently fold the egg whites into the batter.
  11. Heat a frying pan or a griddle over medium high heat and brush with a few drops of butter or oil, your preference.
  12. When the pan is hot enough, pour 1/4 cup of the batter onto the frying pan and cook the pancakes on one side for 2 - 3 minutes, then flip pancakes and cook until golden brown.
  13. To serve the pancakes drizzle with the rhubarb syrup and enjoy.

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