Name: Ricotta pancakes with oranges & honey
Cook time: 10 min
Total time: 20 min
Cuisine: American
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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Ricotta pancakes with oranges & honey

Ricotta pancakes with oranges & honey

Good Food team

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Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.5 ratingsRate

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

Freezable

Vegetarian

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American-style pineapple & banana pancakes

A star rating of 4.4 out of 5.65 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal402
fat16g
saturates3g
carbs52g
sugars13g
fibre3g
protein16g
salt0.64g

low

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.

Recipe from Good Food magazine, February 2007

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A star rating of 4 out of 5.5 ratings

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