Orange ricotta pancakes Recipe

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2 min

Nutrition per portion

Calories 297 kCal 15%
Fat 19g 27%
  -  Saturates 9g 45%

A fun twist on a classic family favourite – ideal for a snack or lunch


  • For the 
  • :
  • 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


  • Set the oven to Gas Mark 3 or 160°C for keeping the pancakes warm. Put ricotta, sugar and egg yolks in a large mixing bowl and beat well with electric beaters

  • Add the orange zest, flour and salt, and fold in to make a smooth batter.

  • Whisk the egg whites, with clean beaters, in another bowl, to soft-peak stage, then fold into the batter mixture.

  • 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

  • Keep cooked pancakes warm in oven on a baking tray.

  • Stack 3 pancakes per person on a plate, layering with orange slices. Sprinkle with nuts and drizzle with honey.

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