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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
Costs:Mid-price

 

Ingredients

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

 

 

Method

 

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.