Endless In-Store Sampling RecipesAngel Sweet

WTF Do I Do With
Nature’s Bounty Organic Citrus ?!


‐ Citrus Morning cakes ‐

citrus pancakes

1 cup flour

1 tsp baking powder

1 tbsp granulated sugar

Pinch sea salt

1 cup ricotta

¾ cup whole milk

2 egg yolks and whites, separated

1 packed tbsp finely grated organic citrus fruit zest (combination of Nature’s Bounty Organic Grapefruit, Orange, and Lemon zest)

1 tsp pure vanilla extract

 

citrus syrup

1 cup freshly squeezed organic citrus juice (combination of Nature’s Bounty Organic Grapefruit, Orange, and Lemon)

½ cup granulated sugar

 

citrus topping

1 Nature’s Bounty Organic Grapefruit

2 Nature’s Bounty Organic Oranges

1 Nature’s Bounty Organic Lemon

 

Prep Time: 25 min

Cook Time: 20 min

Servings: 8–10 pancakes (4")


1 Using a zester, zest the citrus fruits you will use for the topping and set aside.

2 Cut off the top and the bottom of the citrus fruits. Stand one fruit on either of the flat ends. Run a sharp knife along the fruit from top to bottom, removing the skin and pith, leaving the flesh bare. Repeat for all citrus fruits.

3 You can either slice or segment the organic citrus fruits. To slice, turn the peeled fruits on their sides and slice them into rounds. To segment, take a peeled fruit in one hand, and carefully run a sharp knife alongside the membranes, leaving entirely bare pieces of fruit behind.

4 Transfer to a bowl and set aside.

5 To make the syrup, combine the organic citrus fruit juice and sugar in a small sauce pan over medium-high heat; bring to a boil. Lower the heat to simmer for 8–10 minutes, or until the citrus has thickened to a maple syrup consistency. Transfer to a serving cup or glass bottle and set aside.

6 In a large bowl, whisk together the flour, baking powder, sugar, and salt.

7 In a separate bowl, whisk together the ricotta, milk, egg yolks, organic citrus zest, and vanilla.

8 Pour the ricotta mixture over the dry ingredients and stir gently until just combined.

9 Using a mixer, beat the egg whites until stiff. Use a spatula to stir a scoop of the egg whites into the pancake batter to lighten the batter, then add in the remaining whites, gently folding until no white streaks remain.

10 Heat a nonstick pan over medium heat. Lightly grease the cooking surface with cooking spray. Use a ⅓ cup measure to pour batter onto the hot pan. Use a spatula to scrape the batter out of the cup.

11 Cook the pancakes for about 4 minutes, or until the undersides are golden and you can see a few bubbles popping through the pancakes on top. Flip the pancakes and cook for another 3–4 minutes, until the pancakes are golden, puffed, and cooked through. Repeat to cook all pancakes.

12 Stack the pancakes on a plate. Top with pieces of organic citrus fruits. Generously drizzle with citrus syrup and serve immediately. Enjoy!


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