in our efforts to keep expand our range of "everyday" recipes while keeping the prep and cooking time to a minimum to accommodate our busy schedule, we’ve recently subscribed to "everyday food" which is published by martha stewart living omnimedia. now i know it’s fashionable to be a martha hater, but i have to admit that this book lives up to it’s billing and each issue comes chock full of delicious and easy to prepare recipes – most of which can be prepared and cooked in under 40 minutes.

warning – these pancakes are rich!

of course we made these with organic valley ricotta cheese and other organic ingredients. i suppose they would turn out just fine with "conventional" ingredients 🙂

prep and cooking time: 35 minutes

1 3/4 cups (15 ounces) park skim ricotta cheese
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup all-purpose flour
3 tablespoons canola oil
confectioners’ sugar for serving

1. in a medium bowl, whisk ricotta, granulated sugar, eggs and orange zest. whisk in flour until combined.

2. in a large skillet, heat oil over medium-low. add batter, using only 1/4 cup for each pancake. cook until browned, 4 to 5 minutes per side. serve hot, dusted with confectioners’ sugar.