Our orange and ricotta pancakes are great for a special weekend brunch...
These orange and ricotta pancakes are super easy to make and they look really impressive. They are a fun twist on a classic family favourite and make an ideal snack or lunch. If you’re planning your Pancake Day feast, these orange and ricotta pancakes should definitely be on the menu… They are sweet but not too sweet so you could even have them as a treat breakfast or brunch.
- 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.