Innside New Jersey
EAT INN: Taste the flavors of summer by cooking Citrus Ricotta Pancakes and Mandarin Orange-Coconut Muffins.
Citrus Ricotta Pancakes
Citrus Ricotta Pancakes have the taste of wonderful moist pancakes with delectable fruity centers.
Ingredients:
1 ½ cups self-rising flour
2 teaspoons baking soda
½ teaspoon salt
1/3 cup sugar
1 orange, grated zest only
1 lemon, grated zest only |
4 eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1 ½ cups milk
1 teaspoon vanilla
Butter for cooking |
|
Preheat the griddle to 275°F.
In a large bowl, stir together the flour, baking soda, salt, sugar, orange zest, and lemon zest.
In a separate large bowl, whisk together the egg yolks, ricotta cheese, sour cream, milk, and vanilla. Pour the wet ingredients into the dry ingredients. Mix together by hand until all of the flour mixture is moist (don’t overmix).
In a small bowl, beat the egg whites until they form soft peaks. Fold the egg whites into the batter.
Brush the griddle with a little butter. For each pancake, pour ¼ cup of batter onto the griddle. Do not crowd the pancakes. Cook for approximately 2 minutes or until bubbles appear on the surface, flip, and cook an additional 2 minutes or until golden brown.
Serve with butter and Orange Maple Syrup.
For the Orange Maple Syrup
1 cup pure maple syrup
¼ cup orange juice
In a saucepan over a medium-low heat, mix together the maple syrup and orange juice. Warm through.
Yield: 6 to 8 servings.
* * * * * * * * * * *
Mandarin Orange-Coconut Muffins
Combine the tropical flavors of the orange and coconut for this delectable breakfast or snack with the Mandarin Orange-Coconut Muffins.
Ingredients:
2 cups all-purpose flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 (6-ounce) can mandarin orange sections,
drained and chopped |
1/3 cup coconut flakes
2 eggs
1 cup milk
1 stick butter, melted
coconut flakes to garnish |
|
Preheat the oven to 400°F. Grease the muffin cups.
In a large bowl, mix the flour, sugar, baking powder, and salt together. Gently stir in the orange pieces and coconut flakes.
In a medium bowl, whisk together the eggs, milk, and butter by hand. Add the wet ingredients to the dry ingredients and blend until just moistened.
Pour the batter into the muffin cups to two-thirds full. Garnish each muffin with a sprinkle of coconut flakes on top of the batter.
Bake for 20 to 25 minutes or until golden brown.
Yield: 12 muffins |