recipe ingredients
1/2 cup sugar
1 Tbsp cornstarch
1 1/2 cups orange juice
2 cups cranberries

Pancakes
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup reduced-fat ricotta cheese
3/4 cup buttermilk
1 large egg + 1 large egg white
2 tsp sugar
1 tsp grated orange zest
Cooking spray

recipe directions
Make Sauce: In nonreactive saucepan, stir together sugar, cornstarch and orange juice until smooth. Add cranberries. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes, until sauce thickens slightly and cranberries pop. (Sauce will thicken as it stands.) Keep warm.

Make Pancakes: Sift flour, baking powder, baking soda and salt onto sheet of waxed paper. In food processor or blender, combine ricotta cheese, buttermilk, egg, egg white, sugar and zest; process until smooth. Pour into large bowl. Whisk in flour mixture.

Coat nonstick griddle with cooking spray; heat over medium heat until drops of water sizzle when sprinkled on surface. For each pancake, ladle scant 1/4 cup batter onto griddle. cook, flipping once, until golden-brown, 1 1/2 to 2 minutes per side (transfer to baking sheet in warm oven). Serve with warm sauce.

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