Orange and Ricotta Einkorn Pancakes with Honey-Maple Syrup
Ingredients
For the Pancakes
- ¼ cup butter plus more for the griddle
- 1½ cups einkorn whole-wheat flour
- ½ cup King Arthur all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 2 large eggs
- 1 cup buttermilk
- ¼ cup fresh orange juice
- 8 ounces fresh ricotta cheese
- 1 tablespoon orange zest
For the Honey-Maple Syrup
- 2 ounces honey
- 4 ounces pure maple syrup
Instructions
- Melt the butter. Set aside and allow to cool to room temperature.Place the dry ingredients (flours, sugar, baking powder, baking soda, salt, and cardamom) in a large bowl and whisk to blend.In another bowl, beat the eggs, then add the buttermilk, melted butter, orange juice, ricotta cheese, and orange zest and blend until very smooth.Pour the wet ingredients into the dry ingredients and mix just until the flours are blended. The batter will be thicker than usual and a light amber color. Allow the batter to rest for 10 minutes, undisturbed, while the griddle is preheating.Preheat an electric, nonstick griddle to 375°F. or heat a heavy-bottom nonstick pan over medium-high heat. When hot, generously brush with additional butter. Pour a ¼cup of batter onto the griddle and gently form into a disc with the tip of the ladle. The pancakes will spread slightly as they cook.When the underside is a deep golden color and open bubbles appear around the edges, about 3–5minutes, flip with a spatula and cook until the same color is achieved. Repeat with the remaining batter.Combine the honey and maple syrup in a small saucepan and heat over medium-low heat until warmed through. Serve warm with the pancakes.