Orange Ricotta Pancakes with Cranberry Syrup

Ingredients:

• ORANGE RICOTTA PANCAKES:
• 3 cups of all purpose flour
• 6 TBLSP sugar
• 1 TBLSP baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 2 cups ricotta cheese
• 1 1/2 cups 2% milk
• zest of 1 orange
• 1 cup orange juice
• 1/2 cup (1 stick) butter, melted and slightly cooled
• 2 tsp vanilla extract
• CRANBERRY SYRUP:
• 1 1/2 cups cranberries (fresh or frozen)
• 1 cup orange juice
• 3/4 cup sugar
• 1/4 cup pure maple syrup

Instructions:

1. In large bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, and salt), then set aside.

2. In medium bowl, whisk together wet ingredients (eggs, ricotta cheese, milk, orange zest, orange juice, butter, and vanilla). Add wet ingredients to the dry ingredients and stir until just combined. There will be some lumps, but that is okay.

3. Heat a griddle or pan over medium heat and lightly grease with oil or butter. Once the griddle is hot, pour batter (about 1/4 cup per pancake) onto the griddle and once bubbles start to pop and the bottom of the pancakes are golden brown, flip and cook until the other side becomes golden brown. Remove pancakes from griddle and keep warm in a warmer or preheated oven at 200 degrees. Repeat until all batter is used.

4. To make syrup, place cranberries, orange juice and sugar into medium pan and stir to combine. Cook on medium heat until the cranberries begin to pop and the mixture begins to boil, stirring occasionally. Boil for 2 minutes, then remove from heat and let mixture cool for about 15 minutes. Pour cranberry mixture into a blender and blend until smooth. Place the cranberry mixture back into the pan, add syrup, and bring to a low boil. Once a boil is reached, turn down to a low simmer just to keep the syrup warm until you are ready to serve with your pancakes.