Ricotta orange pancakes with cranberry sauce
Fantastic combination of juicy orange, creamy ricotta and tart cranberries make this pancakes a perfect festive breakfast dish.
Servings: 4 people
Orange ricotta pancakes
- 1 cup Ricotta cheese
- 1 egg
- 1/2 cup flour
- 1/3 cup milk
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon pumpkin spice mix (optional)
- 1/2 orange zest and juice
- 1 cup cranberries
- 1/4 cup water
- 1/4 cup sugar
Mix all the ingredients for the pancakes in the mixing bowl.
Spray with oil spray your pancake pan. Cook pancakes , flipping on the other side once light brown.
Meanwhile boil water and sugar in a small pot. Add cranberries and cook on low for about 10 minutes. Let cool
Stack pancakes and cover with cranberry sauce!
Calories: 252kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 146mg | Potassium: 169mg | Fiber: 1g | Sugar: 14g | Vitamin A: 380IU | Vitamin C: 3.3mg | Calcium: 167mg | Iron: 1.3mg