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Ricotta pancakes with oranges & honey

Ricotta pancakes with oranges & honey

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal402
fat16g
saturates3g
carbs52g
sugars13g
fibre3g
protein16g
low insalt0.64g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, February 2007

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Overall rating

Rating: 4 out of 5.5 ratings
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