So, I had some left-over ricotta cheese after making lasagna and wondered what I could do with it. So, I googled it and found this recipe on Martha Stewart's website. They were fabulous!!!! Everyone around here enjoyed them. I didn't have enough ricotta for the recipe because I had already used 3/4 of a cup for the lasagna, but also because I was experimenting last night and mixed it with cocoa powder and a little sugar and sprinkled semi-sweet chocolate chips on it. (Also pretty yummy) To remedy the lack of ricotta I pulsed some fat-free cottage cheese in my food processor to make it similar consistency to the ricotta and it worked great! We sprinkled them with powdered sugar. I also think you could make them just as well without using all that oil to cook them in. One other note: it said it serves 4 and it just barely served the four of us here- that's 2 adults and a 2 year old and a 3 year old. So, Here's the recipe:

Orange-Ricotta Pancakes

Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.

Prep: 35 minutes
Total: 35 minutes

Ingredients

Serves 4

• 1 3/4 cups (15 ounces) part-skim ricotta cheese
• 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

Directions

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

From Everyday Food, January/February 2004