Orange ricotta pancakes

Difficulty
Easy
Preparation
10 minutes
Cooking time
15 minutes
Servings
4
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
  1. Melt the butter in a saucepan with the maple syrup and whisk in the cardamom.
  2. Whisking, simmer the mixture for 1-2 minutes and remove from the heat.
  3. Heat a griddle to 325 degrees, or a skillet on the stove over medium heat.
  4. Sift together the flour, baking powder, cinnamon and salt.
  5. Separately, whisk together the eggs, ricotta, milk, orange juice and vanilla.
  6. Combine the wet and dry ingredients and stir to incorporate.
  7. 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.
  8. Serve with butter, maple cardamom syrup and fresh blueberries as desired.

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