Grand Marnier Ricotta Pancakes
Ingredients
- 1½ cups all-purpose flour
- 3½ tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup whole milk, or milk of preference
- ¾ cup ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, divided, plus more for cooking the pancakes, if needed
- 2 tablespoons Grand Marnier
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- powdered sugar, for serving
- maple syrup or raspberry syrup, for serving
- Raspberry Syrup: (Optional)
- 1 cup water
- 1 cup granulated sugar
- 2 cups fresh or frozen raspberries
- 1 tablespoon lemon juice
Instructions
- In a large mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended. Add 1 tablespoon of slightly cooled melted butter, Grand Marnier, orange zest, and orange juice and mix until combined.
- Slowly add dry ingredients to the wet ingredients and whisk just to combined (batter should be slightly lumpy).
- Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Pour 1/3 cup batter and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Repeat with remaining batter.
- Serve immediately with powdered sugar and syrup. Enjoy!
- Raspberry Syrup:
- In a small saucepan over medium heat, add water and sugar; stir until sugar dissolves, about 2 to 3 minutes. Add raspberries and lemon juice; lower the heat to low setting. Cook for 5 to 6 minutes or until the berries break down; stirring often. Remove from heat and allow the syrup to cool. Strain the syrup into a jar.