Name: Orange ricotta pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: Maple cardamom syrup; 1/2 cup - Maple syrup; 1/4 cup - Butter; 1 tsp. - Ground cardamom; 1 Tbsp. - Orange zest; Pancakes; 1/2 cup - a2 Milk® Whole; 1/2 cup - All-purpose flour; 1 tsp. - Baking powder; 1 tsp. - Cinnamon; 1/4 tsp. - Salt; 3 - Eggs; 1 cup - Ricotta Cheese, made with a2 Milk® Whole; 2 Tbsp. - Fresh orange juice; 1 tsp. - Vanilla; 1 Tbsp. - Orange zest; 1 Tbsp. - Butter for the griddle, plus more for serving; 1/2 cup - Maple cardamom syrup (see above); 1/2 cup - Fresh blueberries, for garnish

Orange ricotta pancakes

Difficulty

Easy

Preparation

10 mins

Cooking time

15 mins

Servings

Maple cardamom syrup

1/2 cup - Maple syrup

1/4 cup - Butter

1 tsp. - Ground cardamom

1 Tbsp. - Orange zest

Pancakes

1/2 cup - a2 Milk® Whole

1/2 cup - All-purpose flour

1 tsp. - Baking powder

1 tsp. - Cinnamon

1/4 tsp. - Salt

3 - Eggs

1 cup - Ricotta Cheese, made with a2 Milk® Whole

2 Tbsp. - Fresh orange juice

1 tsp. - Vanilla

1 Tbsp. - Orange zest

1 Tbsp. - Butter for the griddle, plus more for serving

1/2 cup - Maple cardamom syrup (see above)

1/2 cup - Fresh blueberries, for garnish

Directions

Melt the butter in a saucepan with the maple syrup and whisk in the cardamom.
Whisking, simmer the mixture for 1-2 minutes and remove from the heat.
Heat a griddle to 325 degrees, or a skillet on the stove over medium heat.
Sift together the flour, baking powder, cinnamon and salt.
Separately, whisk together the eggs, ricotta, milk, orange juice and vanilla.
Combine the wet and dry ingredients and stir to incorporate.
Add a small amount of butter to the griddle or skillet and drop 3-inch spoonfuls of batter, one inch apart. Flip when the cakes have risen, and the edges are bubbly.
Serve with butter, maple cardamom syrup and fresh blueberries as desired.