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Orange Ricotta Pancakes

  Pancake mix 1 Cup (16 tbs)
  Florida orange juice 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Grated florida orange rind 2 Teaspoon
  Florida orange rind 2 Teaspoon, grated
  Marsala wine 1⁄4 Cup (4 tbs)
  Florida oranges 2 , sectioned
  Ricotta cheese 2 Cup (32 tbs)

Prepare the pancake mix according to package directions, substituting orange juice for half the liquid.
Cook, one at a time, on a hot griddle, using a scant 1/2 cup batter for each pancake.
Keep warm.
Mix the sugar, cornstarch and salt in a saucepan.
Stir in 3/4 cup orange juice gradually and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Stir in the butter, orange rind and wine.
Add orange sections and heat through.
Stack pancakes, spreading about 1/3 cup ricotta cheese between each layer and drizzling with a small amount of orange sauce.
Pile remaining ricotta cheese on top and add some of the orange sauce.
Cut in wedges and serve with remaining sauce.
Creamed cottage cheese may be substituted for ricotta cheese.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2254 Calories from Fat 822

% Daily Value*

Total Fat 93 g142.9%

Saturated Fat 56.3 g281.3%

Trans Fat 0 g

Cholesterol 329.2 mg109.7%

Sodium 2205.6 mg91.9%

Total Carbohydrates 275 g91.6%

Dietary Fiber 11.7 g47%

Sugars 158.3 g

Protein 74 g147.3%

Vitamin A 65.4% Vitamin C 148.7%

Calcium 149.1% Iron 28.5%

*Based on a 2000 Calorie diet


Orange Ricotta Pancakes Recipe