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Ricotta hotcakes with vanilla-roasted blood orange

Four stacked ricotta hotcakes with vanilla-roasted blood oranges

Ricotta hotcakes with vanilla-roasted blood orange

Name: Ricotta hotcakes with vanilla-roasted blood orange
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2-4 (2 for brunch or 4 as a dessert)
Ingredients: 2 eggs; 150g ricotta; 80ml whole milk; 115g self-raising flour; 2 tbsp caster sugar; butter for frying; crème fraîche to serve (optional); 4 blood oranges peeled and sliced; 4 tbsp light brown soft sugar; 1 tsp vanilla bean paste; 40g salted butter cubed

Esther Clark

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Serves 2-4 (2 for brunch or 4 as a dessert)

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3 out of 5.2 ratingsRate

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Make these thick, fluffy pancakes with creamy ricotta for a grown-up brunch or dessert. They work well with roasted blood oranges, or drizzle with honey

Vegetarian

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Bacon & ricotta oven-baked frittata

A star rating of 4.9 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

2 eggs
150g ricotta
80ml whole milk
115g self-raising flour
2 tbsp caster sugar
butter

for frying
crème fraîche

to serve (optional)

For the blood oranges

4 blood oranges

peeled and sliced
4 tbsp light brown soft sugar
1 tsp vanilla bean paste
40g salted butter

cubed

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Nutrition: Per serving (4)

kcal478
fat18g
saturates10g
carbs66g
sugars44g
fibre3g
protein12g
salt0.7g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. First, prepare the oranges. Put the slices in a baking dish with the sugar, vanilla and butter. Roast for 15 mins, then remove from the oven and reduce the heat to 150C/130C fan/gas 2.
step 2

Separate the egg whites and yolks into two bowls. Mix the ricotta and milk into the bowl with the yolks, then stir in the flour and sugar. Whisk the egg whites with a pinch of salt until fluffy and aerated, then fold a spoonful into the ricotta and egg yolk mixture until loosened, then fold in the rest, being careful not to knock out the air.
step 3

Heat a little butter in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 mins on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter. Serve the warm hotcakes with the blood oranges, along with their syrup, and some crème fraîche on the side if you like.

Recipe from Good Food magazine, February 2022

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A star rating of 3 out of 5.2 ratings

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