Ricotta Pancakes - 18 Pancakes

1 cup milk 1 cup reduced-fat ricotta 2 large eggs, beaten ¼ cup unsalted butter, melted and cooled to room temperature ½ teaspoon pure vanilla extract ½ teaspoon orange zest ¹∕³ cup granulated sugar 1 cup unbleached, all-purpose flour ½ teaspoon ground cinnamon ½ teaspoon table salt 1½ teaspoons baking powder

Nutritional information per serving (2 pancakes): Calories 188 (42% from fat) • carb. 20g • pro. 7g • fat 9g • sat. fat 5g • chol. 71mg • sod. 273mg • calc. 130mg • fiber 0g

Put the milk, ricotta, eggs, butter and vanilla into the blender jar. Run on High for about 15 seconds. Add zest and sugar and run for an additional 10 seconds. Scrape the blender jar down with a flexible rubber spatula. Add remaining dry ingredients and pulse on High for about 30 seconds until ingredients are well blended. Prepare pancakes using a ¼-cup measuring cup to scoop pancakes onto prepared pan to cook.