Orange and Ricotta Pancakes with Citrus Syrup and Crème Fraîche
Makes 8-12 pancakes
Ingredients:
Pancakes
225g all-purpose flour
75g caster sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
250g ricotta cheese
200ml buttermilk
Zest from one orange
175ml orange juice
60g unsalted butter, melted
1/4 teaspoon almond extract
Syrup
310ml citrus juice, can use combination of citrus, such as blood oranges, cara cara oranges, lemon, lime, sumo mandarin etc.
200g caster sugar
3 oranges of your choice, cut into segments
Whipped crème fraîche
125g crème fraîche
250g cream
50g caster sugar
Method:
- Place all your dry pancake ingredients into a large mixing bowl. In a separate bowl or jug add all the wet pancake ingredients except the ricotta, whisk until combined.
- Add your wets to your dry’s and whisk until they come together, add ricotta cheese, and gently fold ricotta through pancake batter.
- Set mixture aside while you make the syrup or at least for 15 minutes to help the mixture get extra fluffy
- To make the citrus syrup, combine the fruit juice and sugar in a pot with a splash of water and place on the stove on a medium heat. Bring mixture to a boil then allow to simmer for five minutes
- Take syrup off the stove top, add fruit segments and allow to cool
- Preheat a pan on medium heat and brush with olive oil and butter
- Add 1/3 of a cup of batter to the pan, cooking for two to three minutes or until edges start to dry and bubbles have formed all over the surface
- Flip pancakes and continue cooking for 2-3 minutes or until cooked through, place in a preheated oven on low to keep warm
- Continue with the rest of the pancake batter until all the batter is used and pancakes are cooked
- In a medium mixing bowl add the crème fraiche, cream and caster sugar and whisk until soft peaks form
- Serve pancakes warm, drizzled with the citrus syrup, fruit segments and a dollop of the whipped crème fraîche, garnish with leftover citrus zestRecipe by Ryan Adair – The Good Grocer Head Chef
