Martha Stewart'S Orange-Ricotta Pancakes

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

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. 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. Transfer pancakes to a paper-towel-lined plate to drain.
4. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

ricotta cheese, granulated sugar, eggs, orange zest, allpurpose, canola oil, confectioners

Taken from www.food.com/recipe/martha-stewarts-orange-ricotta-pancakes-151430 (may not work)