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.