A fun twist on a classic family favourite – ideal for a snack or lunch Ricotta and orange pancakes
Serves: 6
Cooking time: 2 mins
Skill level: Bit of effort



For the pancakes:

    • 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





To make the pancakes:

    1. 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


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


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


    1. 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


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


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



Nutritional information per portion



sugars 0.0g fat 3.2g saturates 1.5g salt 0.0g calories 50(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.