Ricotta Cheese Pancakes with Orange Butter Sauce

Merry Christmas to all who observe the holiday!

The weather here cannot quite decide what to do as there has been a mix of snow flurries changing to rain, and every half hour or so the sun makes an appearance; so there is a little something for everyone. My thoughts and concerns are with those struggling through really harsh winter weather right now. Stay safe!

A cozy Christmas Breakfast table this morning, there are a few more pictures down below the recipes if you'd would like to take a peek.

I made Ricotta pancakes with warm Orange Butter Sauce for breakfast for the first time. Oh my, It received a double thumbs-up review.

This was the first time I've made this recipe, and I must say it is wonderful! I was very pleased with the flavors, and I'm trying to think of other ways of utilizing that fabulous Orange Butter sauce! I think I could drink it straight. :)

If you make these, don't be alarmed if yours turn dark brown like mine did, they don't taste burnt! It's the pure butter used to cook them. Next time I do think I would use half butter and half canola oil to cook them; pancakes need a medium high heat. The pancakes are delicately tender, and the ricotta cheese makes them very moist. Oooh, they are soo GOOD!

I garnished with sliced oranges, dried cranberries, and a dusting of powdered sugar.

Did I tell you how much I like the Orange Butter Sauce?!

It's so simple to put together, I did add the Grand Marnier as the recipe suggests and it was very flavorful. But I also tasted the sauce before adding the liqueur and it's just as tasty without so you can omit if you like.

The recipe is another winner from Celebrate the Rain: Cooking with the Fresh and Abundant Flavors of the Pacific Northwest a cookbook I love.

These are the most tender little pancakes you might ever eat, and the Orange Butter Sauce puts them right up there over-the-top. The combination is so delicious. If you like the flavor of orange, I hope you'll try them. The Orange Butter is not overwhelming at all, but adds a fresh, vibrant flavor which is silky on the tongue.

These are going directly into my Favorites folder. They are both keeper recipes.

RICOTTA PANCAKES:

6 Servings

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs

2 cups ricotta cheese

3/4 cup milk

1 teaspoon vanilla extract

1/2 teaspoon grated orange zest

1 to 2 tablespoons butter (more if needed)

Fresh raspberries and powdered sugar, for serving

ORANGE BUTTER SAUCE

1/2 cup freshly sqeezed orange juice

1/3 cup sugar

4 tablespoons butter

1 teaspoon grated orange zest

2 tablespoons Grand Marnier, or other orange liqueur (it adds a very nice touch, but in my opinion it is optional.)

To make the Orange Butter Sauce:

In a small saucepan over medium high heat, bring to a boil orange juice, sugar, butter, lemon juice and orange zest, stir to help dissolve the sugar. Boil for about 2 to 3 minutes until mixture thickens slightly. Stir in the Grand Marnier and return to a boil for 20 seconds. Set aside and keep warm over lowest heat possible while making the pancakes.

To make the pancakes:

Preheat oven to 250-degrees (F)

(Warm dining plates in oven when it reaches temperature.)

In a medium size bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl light beat the eggs; stir in the ricotta, milk, vanilla and orange zest until mixture is very smooth. Add the egg mixture to the flour mixture gradually, whisking until just combined, don't overmix; expect some small lumps to remain, that's okay.

Place a large, heavy skillet over medium heat allow to warm up then lightly coat with butter. Ladle aout 3 tablespoons of batter into the skillet for each pancake. When they begin to show bubbles on surface flip to cook te other side. As they finish cooking transfer t a lightly buttered baking sheet and keep warm in the oven as the remaining pancakes are cookd. Add more butter to the skillet as necessary.

Plating:

Drizzle each plate with orage sauce and top with a serving of pancakes. Top with raspberries, then dust with a light sprinkling of powdered sugar.

Adapted from "Celebrate the Rain ~ Cooking with the Fresh & Abundant Flavors of the Pacific Northwest" by the Junior League of Seattle.

Here are a few more photos of my tablesetting this morning for my pals who share my dish-disease. :)

The tablecloth and napkins are from April Cornell (I hope some of you were able to take advantage of the tremendous sale of 50% off all of her merchandise!) A couple of weeks earlier I had bought all I need for now, and the only other things I wanted were sold out.

There is still a sale of 30% off going on right now, but it ends at midnight tonight.

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The crystal is Czech, I picked it out when I was a newlywed in my early 20's and it's one set I never tire of.

The chargers and the wreath plates are from Nell Hill's. The chargers with the raised pattern are from a Czech porcelain company, the pattern name is Bernadotte.

The wreath plates are Mary Carol Garrity's own line. The 'Merry Christmas' plates I bought a couple of years ago, a no-name brand.

The silverplate is French, by Chambly; the pattern is Baguette.

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The little needlepoint stockings are actually Christmas tree ornaments, I bought them many years ago but I've seen them around here and there.

I hope you're all enjoying your day. If I have time I'll be back later tonight with dinner photos, if not... I'll post them tomorrow.

Merry Christmas, friends!