Ricotta pancakes with oranges & honey

Ricotta pancakes with oranges & honey

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(3 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Don't just save these for pancake day, make them for a scrumptious breakfast or quick dessert

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal402
  • fat16g
  • saturates3g
  • carbs52g
  • sugars13g
  • fibre3g
  • protein16g
  • salt0.64g
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Ingredients

  • 2 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml semi-skimmed milk
  • 220g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 1 tbsp sunflower oil or vegetable oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • handful pistachios nuts, roughly chopped

Method

  1. 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.

  2. 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.

  3. Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.

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Comments (3)

meishhhh's picture
5

these were delicious!made them on a lazy Saturday and they were the perfect indulgence! Ricotta added a nice creamy texture

traciewebb's picture
5

Really liked these. I admit that they aren't light like crepes but I didn't expect them to be and as I had them for breakfast rather than pudding (I had Greek yoghurt, honey and nuts with them - and the orange) that suited me.

kgoepel's picture
1

Adding Ricotta to pancakes turns out to be a waste of money they taste better and are much lighter & fluffier without it and of course much cheaper.

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