Ricotta pancakes with oranges & honey
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
Showing items 1 to 3 of 6
- 2 oranges
- 200g plain flour
- 1 tsp baking powder
- 1 eggbeaten
- 200ml semi-skimmed milk
- 220g tub ricotta
- 1 tbsp sunflower oilor vegetable oil
- handful pistachiosnuts, roughly chopped
Nutrition: per serving
- kcal402
- fat16g
- saturates3g
- carbs52g
- sugars13g
- fibre3g
- protein16g
- salt0.64glow
Method
step 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.
step 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.
step 3
Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.
