Orange ricotta pancakes

(7 ratings)
Orange ricotta pancakes
Orange ricotta pancakes
  • Serves: 6

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe A fun twist on a classic family favourite - ideal for a snack or lunch


For the pancakes:
  • 250g tub ricotta cheese
  • 2 tablespoons caster sugar
  • 2 large eggs, separated
  • 1 orange: grated zest for batter; peeled and sliced to serve
  • 60g (2oz) plain flour
  • Pinch of salt
  • 2 tablespoons melted butter

To serve:

  • 1-2 oranges, peeled and sliced
  • 2 tablespoons chopped pistachio nuts
  • Clear honey, for drizzling


To make the pancakes:
  1. Set the oven to Gas Mark 3 or 160C for keeping the pancakes warm. Put ricotta, sugar and egg yolks in a large mixing bowl and beat well with electric beaters
  2. Add the orange zest, flour and salt, and fold in to make a smooth batter.
  3. Whisk the egg whites, with clean beaters, in another bowl, to soft-peak stage, then fold into the batter mixture.
  4. Warm a non-stick pan on a medium heat, then add a little of the butter. When it starts to sizzle, put 4-6 heaped tablespoons of mixture (about 5cm/2in in diameter) into the pan and cook for 1-2 minutes each side until slightly puffed up and golden
  5. Keep cooked pancakes warm in oven on a baking tray.
  6. Stack 3 pancakes per person on a plate, layering with orange slices. Sprinkle with nuts and drizzle with honey.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 50(kcal)
  • Fat 3.2g
  • Saturates 1.5g
  • Sugars 0.0g
  • Salt 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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