Ricotta Pancakes with Oranges and Honey

4.00 (5)
⏱ 20 mins 🌶 american ✅ Easy 🏷 Breakfast

These American-style pancakes are enriched with ricotta for a wonderfully light texture. They are quickly cooked and served warm with fresh orange segments, a generous drizzle of honey, and a scattering of pistachios. Ideal for a special breakfast, a weekend brunch, or even a simple dessert. The recipe takes just 20 minutes from start to finish.

Ricotta Pancakes with Oranges and Honey

Ingredients

  • 2 oranges
  • 200g plain flour
  • 1 tsp baking powder
  • 1 egg beaten
  • 200ml semi-skimmed milk
  • 220g tub ricotta
  • 1 tbsp sunflower oil or vegetable oil
  • handful pistachios nuts, roughly chopped

Method

  1. Remove the skin and pith from the oranges and cut them into rounds. Combine the plain flour, baking powder, and a pinch of salt in a large bowl. Create a well in the centre and add the beaten egg along with a splash of milk. Slowly incorporate the flour into the wet ingredients using a wooden spoon until a smooth batter forms. Stir in the remaining milk, then fold through the ricotta.
  2. Place a large non-stick frying pan on the heat and add the oil. Coat the pan surface and pour any extra oil out into a bowl. Drop three or four large spoonfuls of batter into the pan, leaving space between them, to form pancakes roughly 10cm wide. Cook for 2 mins until bubbles form on top. Turn each pancake over with a palette knife and cook for another 2 mins until golden. Keep them warm while you cook the remaining batter.
  3. Arrange the pancakes in a stack. Top with the prepared orange slices, drizzle honey over everything, and finish by sprinkling the chopped pistachios on top. Serve immediately while warm.

Nutrition (per serving)

Calories402 kcal
Fat16 g
Saturates3 g
Carbs52 g
Sugars13 g
Fibre3 g
Protein16 g
Sodium256 mg

Recipe details

Skill levelEasy
CategoryBreakfast
Cuisineamerican
DietVegetarian