orange ricotta pancakes

i got a free copy of martha stewarts everyday food magazine. this recipe just sounded amazingly light and fresh and perfect for the warm weather we have had. they are simple to prepare and easy to freeze after.
i do think its important to use fresh ricotta as the kind you get in regular coventional grocery stores is so rubbery and lacking in flavor.
i changed it by subbing whole wheat for unbleached white flour although next time i will use spelt for the added bonus. i also reduced the sugar. its amazing how many recipes contain such a useless amount of sugar. 1/4 cup was perfect and could've been even reduced to a few tbls. i made a yummy fruit salad with sliced plums, blackberries, tangerines and there juice and some pineapple, a perfect topping.

enjoy!

1 3/4 cups organic fresh ricotta cheese
1/4 cup organic pure cane sugar
2 lrg organic eggs
zest of 1 orange
2/3 cup whole wheat flour or spelt flour

whisk together ricotta, sugar, eggs and orange zest. add flour until just combined.

grease griddle and heat to med high heat. scoop pancake mixture by sant 1/4 cup and drop onto griddle. spread out with spoon just a bit. cook for a few minutes on each side.

serve warm with fruit!