Martha Stewart's Orange-Ricotta Pancakes

• part-skim ricotta cheese (15 ounces)↗1 3⁄4 cups
• granulated sugar↗1⁄3 cup
• large eggs↗2
• grated orange zest (1 orange)2 teaspoons
• all-purpose flour↗2⁄3 cup
• canola oil↗3 tablespoons
• confectioners' sugar or maple syrup↗

Step-by-step instructions

1. 1

   In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.

2. 2

   Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side.

3. 3

   Transfer pancakes to a paper-towel-lined plate to drain.

4. 4

   Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.