PANCAKES!

We have a pretty regular routine around here, and part of our weekly rhythm is Saturday morning pancakes. Bobby and the kids watch one cartoon while I fire up the skillet. It's such a fun little tradition that we have :) I have made quite the variety of pancakes over time (including Bobby's grandma's famous pancakes!), but most recently we have landed on a recipe my sister-in-law shared for Orange Ricotta Pancakes from Sweet Pea's Kitchen. Let's just say it's REALLY hard to eat "regular" pancakes now...

The recipe is linked above and pasted below for your convenience with my one substitution in Italics

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup ricotta cheese (I use plain greek yogurt since I always have that on hand)
3/4 cup milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
Maple syrup

In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary. Serve warm with maple syrup.