Ingredients
Servings: ￩￫
| .75 | cup All-purpose Flour |
| 5 | tbsp Protein Powder (optional, use less milk if omitting) |
| 1 | tsp Baking Powder |
| .5 | tsp Nutmeg |
| .25 | tsp Salt |
| 2 | tbsp Sugar |
| 1 | cup Ricotta Cheese |
| 2 | medium Eggs |
| .3 | cup Half and Half or Milk |
| 2 | small Cutie Oranges, zested and juiced |
| .5 | cup Siggi's Vanilla Yogurt (optional, for topping) |
| 2 | tbsp Cherry Preserves (optional, for topping) |
| 1 | tbsp Honey (optional, for topping) |
Instructions
Mix together the cheese, eggs, milk, zest and juice from the orange. In a separate bowl (I just use the measuring cup) combine flour, baking powder, nutmeg, salt, and sugar. Slowly add flour mixture to wet mixture.
Heat griddle and add a little butter. Pour approximately 1/4 cup of the batter per pancake onto the griddle and cook on both sides until light golden brown.
Serve layered with Siggi’s high-protein/low-sugar yogurt, cherry preserves, and a honey drizzle.
Note: The attached nutritional information does not include the yogurt, honey, or preserves!
