Orange and Ricotta Pancakes

Name: Orange and Ricotta Pancakes
Yield: 5 to 10
Ingredients: 125 g Ricotta; 75 ml Full fat milk; 1 Large eggs; 60 g Self raising flour; 1/2 tsp Baking powder; 1 Pinch fine table salt; 1 Orange zest; 1 tbsp Orange juice; Butter

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Prep

10 mins

Bake

N/A

Serves

5 to 10

Difficulty

Easy

About

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!

made using

Lyle’s Golden Syrup Bottle 325g

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waffles & crepes breakfast Pancakes Easy 5 to 10 30 minutes - 1 hour

Instructions

Ingredients

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HOW TO MAKE ORANGE AND RICOTTA PANCAKES

Step 1

In a medium-sized bowl, beat together the ricotta, milk and egg yolk until well combined.

Step 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.

Step 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.

Step 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.

Step 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).