Orange and Ricotta Pancakes

These Orange and Ricotta pancakes served with a drizzle of Lyles Golden Syrup are utterly delicious, so much so you'll want to have them for breakfast, lunch and dinner! Ricotta is a lovely addition to pancake batter as it makes them particularly light and fluffy. Now, dig in!

Check out the baker

This delicious recipe was created by the lovely Lindsay. Find out more of her tasty creations via her Instagram or website linked below.

Servings
  • 125g ricotta 125g ricotta
  • 75ml milk 75ml milk
  • 1 large egg, separated 1 large egg, separated
  • 60g self-raising flour 60g self-raising flour
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • Pinch of salt Pinch of salt
  • Grated zest of 1 Orange Grated zest of 1 Orange
  • 1 Tbsp orange juice 1 Tbsp orange juice
  • Butter or oil for the frying pan Butter or oil for the frying pan

Instructions

HOW TO MAKE ORANGE AND RICOTTA PANCAKES

1. In a medium-sized bowl, beat together the ricotta, milk and egg yolk until well combined.
2. Fold the self-­raising flour, baking powder, orange zest and juice into the batter and mix until smooth. Be careful not to over mix as this will make the pancakes a little tough.
3. In a separate bowl, whisk the egg white until white, creamy and starting to hold soft peaks. Gently fold into the rest of the batter.
4. Wipe a little butter or oil over the base of the frying pan and heat. Add a large spoonful of batter to the pan and let it cook for about a minute, flip and cook the other side of the pancake for a further 30 seconds until golden.
5. Serve with a drizzle of Lyles Golden Syrup and toppings of your choice (I love berries, caramelised bananas, a spoonful of yoghurt, crème fraiche or even ice cream).