Orange Ricotta Chocolate Chip Pancakes

We don't buy ricotta super often, but when we do we buy an obscenely large container at Costco.  Then I use about 1/8 of it on the recipe I wanted it for and I spend the next two weeks trying to find ways to make sure it doesn't go to waste.  Hence discovering this recipe.  I wasn't sure if I would love it, but I figured it was worth trying and it would use up some of that pesky ricotta.  After making it, I definitely foresee us buying ricotta a lot more in the future.  Honestly, I don't know exactly what the ricotta does in the pancake, but the combination of flavors here is just fun.  Unique yet somehow classic.  And these were definitely a hit with the toddler.  He scarfed them down like nobody's business.

Orange Ricotta Chocolate Chip Pancakes

Number of Servings: 4 to 6 (about 15 to 20 small pancakes)
Time to Prepare: 25 minutes

• 1 1/4 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 Tbsp sugar
• 2 tsp orange zest
• 1 cup ricotta cheese
• 1 egg
• 2 egg whites
• 1/2 cup orange juice
• 1 Tbsp canola oil
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

In a medium mixing bowl, combine flour, baking powder, baking soda, salt, sugar, and orange zest.  Stir to combine and set aside.

In another medium bowl, whisk together ricotta, egg, egg whites, orange juice, canola oil, and vanilla.  Gently fold this mixture into the dry ingredients until the flour is all moistened.  Stir in the mini chocolate chips, but do not over mix.  The batter will be thick.

Heat a griddle to medium heat.  Spray with cooking spray.  Drop about 1/4 to 1/3 cup of batter onto the hot griddle.  Cook the pancakes until browned on the underside and beginning to set.  Flip and cook on the other side.  Continue until all batter is gone.  Serve with butter and syrup, if desired.  (I tend to be a little sugar crazy, but honestly I found these to be just great without syrup.)

Source: slightly modified from two peas & their pod
Produce Used: Orange