Fluffy Orange Ricotta Pancakes

This is my delicious orange ricotta pancake recipe. Very moist, creamy and fluffy that it will melt in your mouth. I also have 3 other pancake recipes. You will have several pancake options for your mornings!

Old Fashioned Pancakes

The Classic Buttermilk Pancakes

Yogurt Pancakes

Orange Ricotta Pancakes

·      orange peel from 1 whole orange (preferably pesticide-free)

·      200cc of orange juice

·      200cc of ricotta cheese

·      1 cup (200cc) of all-purpose flour

·      2 eggs (separate egg yolk and egg white)

·      ⅛ teaspoon of salt

·      1 tablespoon of brown sugar

·      2 tablespoons of melted butter

·      2 teaspoon of baking powder

·      1 teaspoon of baking soda

·      butter for cooking

·      optional: powdered sugar, maple syrup

1.     In a large bowl, combine flour, salt, sugar, baking powder, and baking soda. Whisk well.

2.     Zest the orange and mix the orange peel with 1).

3.     In a separate bowl, mix the orange juice and egg yolk together. Add ricotta cheese and continue to mix. Combine everything into the powdered ingredient mixture from 2).

4.     In another separate bowl, beat the egg white until stiff.

5.     Add the egg white to 3) and mix. Add melted butter and continue to mix.

6.     Heat up the buttered pan and use a ladle to pour a serving of the pancake. Keep the heat low to medium.

7.     When bubbles start to appear on surface, flip it over and cook for an additional 1 to 2 minutes. You could keep the pancakes in the oven at around 180 °F to keep them warm while the rest is still cooking. Don't leave them in the oven for too long or else they will dry up!

8.     Serve with powdered sugar and/or maple syrup.

Fruit Salad

Use all your favorite fruits to make this fruit salad. Serve for breakfast, brunch, or an appetizer for gatherings. It'll brighten up your table. 

Fruit Salad

·      10 Strawberries

·      ½ of pear

·      ½ of an apple

·      1 banana

·      20 to 30 grapes

·      100g of blueberries

·       1 orange

·      1 to 2 tablespoons of brown sugar

·      2 to 5 tablespoons of orange juice

1.     Cut all the fruits into bite sizes.

2.     Combine all the fruits in a bowl; add brown sugar and orange juice. Mix together and serve.

★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Biscotti with Postachio and Cranberry

Learn how to make this perfect holiday biscotti. Dip it in your espresso and enjoy this wonderful time of the year!

Biscotti with Pistachio and Cranberry

·      2 cups (480 to 500cc) of all-purpose flour

·      1 and ½ teaspoon of baking powder

·      ⅔ cup (160cc) of granulated sugar

·      8 tablespoons of unsalted butter, room temperature

·      ¼ teaspoon of salt

·      2 eggs

·      1 tablespoon of brandy

·      1 teaspoon of vanilla extract

·      ⅔ cup (160cc) of pistachio

·      ⅔ cup (160cc) of cranberry

1.     Preheat oven to 350°F (180 ℃ lace the dough on the bato the ).

2.     Combine butter, granulated sugar, and salt. Mix well with electric hand mixer.

3.     Add brandy, vanilla extract, and eggs and mix.

4.     In a separate bowl, mix flour and baking powder. Add the flour mix into step 3). Mix everything together with an electric hand mixer.

5.     Add pistachio and cranberry and mix using a spatula.

6.     Place the dough on a baking pan with parchment paper. Shape the dough into a size of 14inX3in.

7.     Place the pan in the oven and bake for 30 to 40min until the biscotti block turn golden brown.

8.     Let the biscotti block cool down. Cut into ½ width and continue to bake for an additional 15-20min.

9.     Let the biscotti cool on a rack. Once it cools down, serve.

★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!