Ricotta Pancakes With Oranges & Honey
These light and fluffy ricotta pancakes are a delightful way to start your day. The batter, enriched with creamy ricotta, produces perfectly tender pancakes with a slightly tangy flavor. Topped with sweet oranges, a drizzle of honey, and crunchy pistachios, each mouthful is a harmonious blend of textures and tastes. Enjoy a stack of these pancakes for a breakfast treat that is sure to brighten your morning.
— Constant Cookbook
Ingredients
- 2 oranges
- 200g plain flour
- 1 tsp baking powder
- 1 egg , beaten
- 200ml semi-skimmed milk
- 220g tub ricotta
- 1 tbsp sunflower oil or vegetable oil
- handful pistachios nuts, roughly chopped
Instructions
- 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.
- 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.
- Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.
Cook Time
10M
Prep Time
PT10M
Nutrition
- Calories: 402 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.64 milligram of sodium
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