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!
HOW TO MAKE ORANGE AND RICOTTA PANCAKES
In a medium-sized bowl, beat together the ricotta, milk and egg yolk until well combined.
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.
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.
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.
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).
Ingredients – 9 items
Orange and Ricotta Pancakes
Full fat milk
Self raising flour
Pinch fine table salt
For frying the pan
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