Ricotta pancakes with oranges & honey

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

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, salt 0.64 g

Latest comments and suggestions

• Kirsty

  13 September 2008

  Kirsty rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3418/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

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, salt 0.64 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.