Ricotta pancakes with oranges & honey
Don't just save these for pancake day, make them for a scrumptious breakfast or quick dessert
Difficulty and servings
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
- Cut the skin and pith away from the oranges, then slice into rounds. Put the flour, baking powder and a pinch of salt in a large bowl. Make a well in the middle, then pour in the egg and a splash of milk. Using a wooden spoon, gradually draw the flour into the liquid until you have a lump-free batter. Mix in the rest of the milk, then beat in the ricotta.
- Heat a large non-stick frying pan and add the oil. Swirl it around the pan then tip out any excess into a heatproof bowl. Spoon in 3 or 4 generous tbsps of batter, spaced well apart, to make pancakes about 10cm across. Cook on medium heat for 2 mins until bubbles appear on the surface. Flip over with a palette knife and cook for 2 more mins until golden. Set aside and keep warm; cook the rest.
- Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.
No ricotta? Try this
Syrupy lemon & raisin pancakes. Make the batter as before, but instead of adding ricotta, stir in the zest 1 lemon and a handful raisins. Drizzle with golden or maple syrup to serve.
Per serving
402 kcalories, protein 16g, carbohydrate 52g, fat 16 g, saturated fat 3g, fibre 3g, sugar 13g, salt 0.64 g
Recipe from Good Food magazine, February 2007.
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http://www.bbcgoodfood.com/recipes/3418/
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Ingredients
- 2 oranges
- 200g plain flour
- 1 tsp baking powder
- 1 egg , beaten
- 200ml semi-skimmed milk
- 220g tub ricotta
- 1 tbsp sunflower oil or vegetable oil
- handful pistachios nuts, roughly chopped
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American-style pineapple & banana pancakes
These American-style pancakes are easier to make than traditional ones
36
ratings
Difficulty and servings
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Try these on pancake day
Ingredients
- 2 oranges
- 200g plain flour
- 1 tsp baking powder
- 1 egg , beaten
- 200ml semi-skimmed milk
- 220g tub ricotta
- 1 tbsp sunflower oil or vegetable oil
- handful pistachios nuts, roughly chopped
Per serving
402 kcalories, protein 16g, carbohydrate 52g, fat 16 g, saturated fat 3g, fibre 3g, sugar 13g, salt 0.64 g
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13 September 2008
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26 April 2012
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