Orange Ricotta Pancakes

Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.

1¾ cups (15 oz) ricotta cheese
1/3 cup raw sugar
2 large eggs
2 tsp. orange zest, freshly grated (1 orange)
2/3 cup all-purpose flour, unbleached
3 Tbsp. Canola oil

To Serve:
confectioners' sugar or pure maple syrup

In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.

Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant ¼ cup for each pancake.

Cook until browned, 4-5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain.

Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

Makes 4 servings.