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:

  1. 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.
  2. Add your wets to your dry’s and whisk until they come together, add ricotta cheese, and gently fold ricotta through pancake batter.
  3. Set mixture aside while you make the syrup or at least for 15 minutes to help the mixture get extra fluffy
  4.  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
  5. Take syrup off the stove top, add fruit segments and allow to cool
  6. Preheat a pan on medium heat and brush with olive oil and butter
  7. 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
  8. Flip pancakes and continue cooking for 2-3 minutes or until cooked through, place in a preheated oven on low to keep warm
  9. Continue with the rest of the pancake batter until all the batter is used and pancakes are cooked
  10. In a medium mixing bowl add the crème fraiche, cream and caster sugar and whisk until soft peaks form
  11. 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