2/3 cup ricotta cheese
2 large egg yolks
6 tablespoons all-purpose flour
1/4 cup milk
1 tablespoon grated orange peel
2 teaspoons granulated sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large egg whites
1 tablespoon vegetable oil
In a blender or food processor, beat egg yolks and ricotta cheese until smooth. Add flour, milk, grated orange peel, sugar, baking powder, and salt. Beat until well blended.
In another bowl, beat egg whites until stiff, but not dry. Fold into the batter. Heat oil in a skillet; drop batter by spoonfuls and cook the pancakes until golden brown; repeat as necessary.
Serve with Blueberry-Orange Sauce.
Makes 4 servings.