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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
20
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • In a small saucepan, bring rhubarb, sugar, water and orange strip to a boil over high heat, stirring constantly.
  • 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.
  • 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.
  • Let the syrup cool to room temperature, than pour into an airtight container and refrigerate until needed.
  • This makes 1 1/2 cups of syrup.
  • In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, cinnamon, cloves and nutmeg.
  • 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.
  • Make a well in the center of the dry ingredients and pour the half and half mixture into the well, whisking until just combined.
  • Do not over stir the batter, it shouldn't be smooth, it will have some lumps, which will disappear during cooking.
  • In a small bowl, beat the egg whites until soft peaks form, then gently fold the egg whites into the batter.
  • Heat a frying pan or a griddle over medium high heat and brush with a few drops of butter or oil, your preference.
  • 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.
  • To serve the pancakes drizzle with the rhubarb syrup and enjoy.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I love all kinds of pancakes with cheese, and these were no exception. The orange and spices add a really nice twist. I used fresh rhubarb from my garden and Recipe #490812 instead of the ricotta. The rhubard that was strained from the syrup made a very nice addition to my plain yogurt, so no need to discard!
     
Advertisement

RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes