Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Ricotta-Cornmeal Pancakes 4.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 29, 2020 Rate PRINT Share Close Photo: Armando Rafael Prep Time: 30 mins Total Time: 45 mins Servings: 4 Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving. Ingredients 1 ⅔ cups unbleached all-purpose flour ⅓ cup fine yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 ¾ cups buttermilk ½ cup fresh ricotta, plus more for serving 1 teaspoon orange zest, plus 1 ½ teaspoons fresh orange juice and supremed oranges, for serving 2 large eggs 2 tablespoons unsalted butter, melted and cooled 1 teaspoon safflower oil Warm honey, for serving Directions In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, ricotta, orange juice and zest, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes. Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve, topped with supremed oranges, warm honey, and a dollop of ricotta. Originally appeared: Martha Stewart Living, May 2017 Rate It PRINT