Orange-Ricotta Pancakes

1 3/4 cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners’ sugar or maple syrup

In a medium bowl, whisk together ricotta cheese, sugar, eggs, and orange zest.

Whisk in flour until just combined.

Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat.

Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake.

Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain.

Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.

Servings: 4
Source: Idaho Wheat Commission