Orange Cloud Pancakes

I'm one of those people who rarely find the time or energy to make a nice, homemade breakfast (in the morning).  Most days I enjoy a coffee and maybe some cereal for breakfast, but rarely ever something lovingly prepared.  Homemade breakfasts are reserved for dinner around here.

Tonight I made Orange Cloud Pancakes and scrambled eggs for dinner.  These pancakes have a bright orange flavor and a light texture.  They're a really lovely change from the classic buttermilk pancake.  Topped with a pat of butter and some maple syrup, these are sure to bring a little deliciousness to your morning or evening (whenever you prefer to enjoy your favorite breakfast dishes).

Orange Cloud Pancakes
slightly adapted from The Curvy Carrot
serves 2

3/4 cup ricotta cheese
3 eggs, separated
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
pinch of cinnamon
pinch of nutmeg
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon orange zest

Combine the ricotta cheese, egg yolks, melted butter, orange juice, vanilla and almond extracts in a food processor and process until smooth, about 30 seconds.

Stop the processor and add the cinnamon, nutmeg, flour, sugar, salt and orange zest.  Process again until smooth and transfer the mixture to a large bowl.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until stiff but not dry.

Using a rubber spatula, very carefully add one large scoop of the egg whites to the pancake batter, and lightly fold them together until smooth.

Gently fold the remaining egg whites into the batter until incorporated.

With a lightly buttered or sprayed nonstick pan or griddle on medium heat, scoop about 1/4 to 1/3 cup of the batter onto the pan and cook on each side about 1-2 minutes, until lightly golden.  Serve immediately.