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Tropical Suncakes

“My daughter-in-law, who is a great cook, shared the recipe for these tender, citrusy pancakes. She first tried them on a trip to Disney World and found the recipe in a cookbook there.” —Ginger Sullivan, Cutler Bay, Florida
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    16 suncakes (1-1/4 cups sauce)

Ingredients

  • 1/2 cup all-purpose flour
  • 4 teaspoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1-1/3 cups ricotta cheese
  • 1/2 cup whole milk
  • 1 tablespoon grated orange zest
  • STRAWBERRY ORANGE SAUCE:
  • 2 cups frozen unsweetened strawberries
  • 1/4 cup orange juice
  • 2 tablespoons sugar
  • 2 teaspoons grated orange zest

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, cheese, milk and orange zest; stir into dry ingredients just until moistened. Beat egg whites until stiff peaks form; fold into batter.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
  • Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until syrupy. Serve with suncakes.
Nutrition Facts
2 each: 171 calories, 7g fat (4g saturated fat), 124mg cholesterol, 191mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

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