Ricotta Pancakes With Cranberry Orange Sauce Recipe

 

INGREDIENTS

   *1/2 cup sugar
*1 Tbsp cornstarch
*1 1/2 cups orange juice
*2 cups cranberries

   Pancakes:
*1 cup all-purpose flour
*1 tsp baking powder
*1/2 tsp baking soda
*1/4 tsp salt
*1 cup reduced-fat ricotta cheese
*3/4 cup buttermilk
*1 large egg + 1 large egg white
*2 tsp sugar
*1 tsp grated orange zest
*Cooking spray

DIRECTIONS

Use a non-reactive saucepan to prepare the sauce. Mix sugar, cornstarch and orange juice together until smooth then add the cranberries. Let it come to a boil and lower heat to moderate-low settings. Stir from time to time as it simmers for about 15 minutes or until the sauce becomes slightly thick and the cranberries popped. Set aside maintaining heat. For the pancakes, sift flour together with baking powder, baking soda and salt over a sheet of waxed paper. Contain ricotta cheese, buttermilk, egg, egg white, sugar and zest in a blender, processing until smooth. Transfer into a large bowl and beat in the flour mixture. For cooking, use cooking spray to cook a non-stick griddle. Set heat to moderate heat. Spoon about ¼ cup of batter into the griddle and cook for about 2 minutes for each side or until evenly golden brown in color. Serve and enjoy with warm sauce.