Ricotta pancakes with oranges & honey

Ricotta pancakes with oranges & honey

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
402
protein
16g
carbs
52g
fat
16g
saturates
3g
fibre
3g
sugar
13g
salt
0.64g

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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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.

Recipe from Good Food magazine, February 2007

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Comments

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rosiethorn's picture
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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
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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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