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Ricotta pancakes with oranges & honey

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 0
  • Easy
  • Serves 0
  • Easy
  • Calories 402
  • Carbohydrates 52
  • Saturated Fat 3
  • Sugar 13
  • Protein 16
  • Fat 16
  • Fibre 3
  • Salt 0.64

Nutrition per serving

  • Calories 402
  • Carbohydrates 52
  • Saturated Fat 3
  • Sugar 13
  • Protein 16
  • Fat 16
  • Fibre 3
  • Salt 0.64

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

Tip

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.

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.

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