Another Christmas has come and gone, which means it’s time for all of us to moan about how fast it flew by this year…like how unexpected?! Even so, the sentiment is real. I had much longer at home this year to settle in, but somehow still got jumped by Christmas from behind. If you’re also struggling to come to terms with the calendar, how about a concerted revolt? Let’s be merry and bright in January. My tree will retire on Valentine’s Day.
Whether your holiday season has been joyful or not, whether you’ve been bonding with family or feeling alone, celebrating life or mourning a loss, I wish you all the peace and comfort to know that you are loved and blessed. And I pray for you to enter the new year with hope and faith and joy in your heart.
Much of my holiday was spent in the kitchen (a blessing, not a burden), which resulted in numerous recipe updates, a few bold {successful!} endeavors, several new favorite recipes, and some happy bellies. In addition to the Chocolate Gingerbread Cake, this orange ricotta pancake recipe is another that I am OVER THE MOON about (and perhaps even more so because I know I’ll be making these on a regular basis.)
I can’t stress enough the show-stopping, soufflé-like rise and puffiness of these magic little cakes. Light and creamy ricotta deserves most of the credit, but buttermilk and separated, beaten egg whites make the texture even softer and airier. 
(Just look at that VOLUME.)
The ricotta and buttermilk also give these pancakes a really delicate flavor–enhanced with a touch of fresh orange juice and zest, and contrasted with studs of rich melty dark chocolate.
And we HAVE to talk about this topping. I told you you’d be seeing mascarpone cream drizzled over everything. (Like on the spiced molasses pear oats and blackberry chocolate chip pancakes.) Because when something so simple tastes so heavenly, it’s really a crime not to use it. This time I took a walk on the wild side and added a drop of bourbon (or two, or three…It’s Christmas) along with the maple syrup and vanilla. WOW.
These pancakes certainly look and taste the part for a special holiday indulgence. But they also just happen to be 100% whole grain, low in sugar, a great source of filling protein, fiber, and fats, and made with wholesome ingredients. For me they will be showing up well before another holiday comes around. Try them and you’ll be hooked too.
Orange Ricotta Chocolate Chip Pancakes {with Maple Mascarpone Cream}
THE airiest, softest, most voluminous pancakes ever! Light, delectable flavor from ricotta, buttermilk, vanilla, and a hint of fresh orange contrasted with rich dark chocolate, maple bourbon mascarpone cream, and toasty walnuts. Whole grain, balanced, AND the perfect holiday indulgence!
Ingredients
For the pancakes:
- 1 egg yolk
- 1/2 cup ricotta (part-skim)
- 1/4 cup low-fat buttermilk
- 1/8 tsp salt
- dash ground cinnamon
- 2 packets natural low-calorie sweetener (such as monk fruit extract), or equivalent to ~4 tsp sugar
- 1 Tbsp fresh orange juice
- 1/2 - 1 tsp grated/shaved orange rind
- 1/2 tsp vanilla extract
- 76g (1/2 cup + 2 Tbsp) white whole wheat flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 egg whites
- 10-12g dark chocolate chips
For the toppings:
- 2 Tbsp mascarpone
- 2 tsp maple syrup
- 1/4 tsp vanilla extract
- 1/8 - 1/2 tsp bourbon
- 10-15g walnuts
Instructions
- Separate 2 egg whites into a small bowl and beat with a fork until somewhat frothy. Set aside.
- In a medium bowl, combine the yolk, ricotta, buttermilk, salt, cinnamon, sweetener, orange juice, rind, and vanilla. Whisk thoroughly until smooth.
- Into the wet batter, add the flour (careful not to pack if measuring by volume), baking powder, and baking soda. Mix just until incorporated. (It should be very thick.)
- Fold the egg whites evenly into the batter. Finally incorporate the chocolate chips.
- Heat a large nonstick griddle/skillet over medium heat; grease as necessary. Spoon the batter onto the hot surface to form ~4" circles (in batches, about 6 small/medium pancakes total). Cook until golden on the bottom and bubbles begin to form on top; carefully flip and continue cooking until golden on both sides and cooked through. (They'll need a couple minutes longer than traditional pancakes.)
- Meanwhile, add the mascarpone, maple syrup, vanilla, and bourbon to a small bowl. If needed, microwave 5-10 seconds to soften the mascarpone. Stir until smooth. Lightly toast walnuts in the hot skillet or a toaster oven, if desired, and chop. Serve pancakes with a drizzle of mascarpone cream and chopped nuts.
