Once these scrummy hotcakes are cooked stack them with a little piece of baking paper in-between to prevent them from sticking together. And if you have plenty of oranges, be generous and use two in the filling.
Ingredients
1 ½ cups | Flour (Main) |
1 tsp | Baking powder |
½ tsp | Baking soda |
2 Tbsp | Caster sugar |
1 Tbsp | Orange zest (Main) |
125 g | Ricotta cheese (Main) |
1 | Egg |
¾ cup | Milk |
1 knob | Butter, for cooking |
Filling
125 g | Ricotta cheese (Main) |
2 | Oranges, cut in small pieces (Main) |
1 bottle | Honey, to drizzle |
Directions
1. Into a bowl place the flour, baking powder, soda, sugar, zest and ricotta. Add the egg then milk and stir into a batter. A few lumps from the ricotta is fine. Leave to rest for 20 minutes.
2. Melt a little butter in a frying pan. Add ¼ cups of mixture to the pan, cooking for 3 or 4 minutes until just bubbling. Flip and cook for a further 2 minutes. Remove and continue with the remaining mixture.
3. To serve, layer the hotcakes with orange pieces and ricotta. Finish with a good drizzle of honey. Extra zest for garnish is optional.
See more of Angela's citrus recipes