Orange Ricotta Pancakes

Ingredients

Yields 15 Pancakes

Orange Ricotta Pancakes:

• 1 cup ricotta cheese
• ¾ cup Natalie’s Orange Juice
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Butter or oil, for the skillet

Berry Compote:

• 1 cup frozen berries
• 1 tbsp sugar
• 1 tbsp Natalie's Orange Juice
• ¼ cup extra ricotta for topping

Directions

1. First make the berry compote by combining the frozen berries, sugar, and orange juice in a small saucepan over medium heat. Cook for 15 minutes, stirring occasionally then remove from heat.
2. In a medium bowl, stir together ricotta, orange juice, eggs, vanilla, and orange zest until smooth.
3. Add flour, sugar, baking powder, and salt over the wet ingredients. Gently fold everything together until just combined. Batter will be thick and a little lumpy, but don’t overmix.
4. Heat a nonstick skillet or griddle over medium heat with a bit of butter or oil. Using at ¼ measuring cup, scoop the batter and add to the skillet. Cook for 2–3 minutes per side, until golden and cooked through.
5. Repeat for the remaining batter.
6. Serve pancakes with an extra dollop of ricotta and a spoonful of the berry compote.