Orange ricotta pancakes
Orange ricotta pancakes


1 ½ cups all-purpose flour or gluten free baking mix

3 tbsp sugar

1 ½ ts baking powder

½ ts baking soda

¼ ts salt

1 egg

1 cup part-skim ricotta cheese

¾ cup milk

½ teaspoon grated orange zest

½ cup orange juice (squeezed from orange preferable!)

¼ cup OTOT blood orange infused olive oil

½ tsp vanilla


Confectioners’ sugar and OTOT maple dark balsamic vinegar, optional



Mix together the first 5 ingredients in a bowl. In a second bowl whisk eggs, ricotta, milk, orange zest, orange juice, blood orange olive oil, and vanilla until blended. Add a tablespoon of milk if your batter seems too thick.

Lightly grease the griddle over medium heat. Spoon batter into pancake circles directly on griddle. Cook until bubbles begin to pop and bottoms are golden brown. Flip and cook second side until golden brown. Serve with butter, OTOT maple balsamic, and a sprinkle of confectioners’ sugar.

Leftover pancakes? Stack them like shortcake in this Bliss Bowl recipe using OTOT dark chocolate dark balsamic vinegar. 

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