Curtis Stone's Ricotta Pancakes with Orange-Maple Syrup

Step 1: Using a fine rasp grater, grate zest of oranges into a large bowl; set zest aside to use in pancakes.

Step 2: Using a sharp knife, cut away white pith from oranges. Working over a medium bowl to catch any juices, cut oranges between membranes to release orange segments. Set segments aside. Squeeze juice from membranes into bowl of juice.

Step 3: Heat a small frying pan over medium heat. Add maple syrup. When it begins to simmer, whisk in orange juice and butter and simmer over medium-low heat for 5 minutes, or until mixture thickens slightly. Remove from heat and cover to keep warm.

Step 1: In large bowl with orange zest, whisk ricotta, egg yolks, and salt to blend, then whisk in buttermilk. Sift flour and baking powder into ricotta mixture, and then stir with a whisk just until blended.

Step 2:  In another large bowl, using an electric mixer, beat egg whites and sugar just until stiff peaks form. Using a large silicone spatula, gently fold egg whites through batter in 2 batches.

Step 3: Preheat a griddle pan over medium-low heat. Melt some butter over griddle. Working in batches and using about 1/3 cup of batter for each pancake, ladle batter onto griddle and cook 3 pancakes at a time, adjusting heat as needed, for 3 minutes per side, or until pancakes puff, become golden brown, and are just cooked through. Transfer pancakes to plates.

To serve:

Step 4: Stir orange segments into hot orange-maple syrup. Spoon orange-maple syrup over hot pancakes and serve immediately.