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Place cheesecloth or a paper towel over a sieve and drain the ricotta until relatively dry, at least 30 minutes.
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Melt 4 tablespoons of the butter. In a bowl, mix together the eggs, 3 cups water, and the melted butter until combined. Gently mix in the pancake mix until incorporated, then mix in the strained ricotta, vanilla, and orange zest.
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Preheat a griddle over medium heat. Melt 1 tablespoon of the butter, then pour ½ cup portions of batter onto the griddle. When bubbles begin to form on the top of the pancake, flip and cook until done, about 1 minute longer. Repeat until all of the batter is used.
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Garnish with a scoop of Apple Butter, top with Orange Whipped Mascarpone, sprinkle with powdered sugar, and serve.