#Recipe Ricotta Pancakes- 3 ways

Pancake Tuesday to me is synonymous with one flavour conbination- Jif Lemon and sugar. Not caster sugar but granulated, and heaven forbid the juice be fresh. Nay! It had to come from a plastic lemon of the sqeezable variety.  This cheek-puckering combination of crunchy sugar and citrus instantly bringing back childhood memories of playground squabbles about the quantities of pancakes consumed before school. Who cared of it was only 11am!?! Somehow you had persuaded your parents to let you scoff gargantuan amounts of fried batter for breakfast. Times have changed and I now realise there is more to life than lemon juice and sugar- just about! So here’s my recipe for ricotta pancakes with a variety of serving suggestions. Try one…or try them all! Either way I hope you enjoy.


Ricotta Pancakes

200g plain flour
1 tsp baking powder
1 large egg, beaten
200ml whole milk
250g tub ricotta cheese
1 tbsp rapeseed oil

  • Put the flour, baking powder and a pinch of salt in a large bowl.
  • Make a well in the middle, then pour in the egg and a splash of milk.
  • Gradually mix the flour into the liquid until starting to combine.
  • Mix in the rest of the milk in three stages until you have a smooth batter, then beat in the ricotta with a whisk.
  • Heat the rapeseed oil in a large non-stick frying pan until hot.
  • Spoon in a small laddle full of batter, spaced well apart, to make pancakes about 10cm across.
  • Cook on medium heat for 2-3 mins until bubbles appear on the surface. Flip over with a palette knife and cook for 2-3 more mins until golden. Set aside and keep warm; cook the rest of the batter.
  • Stack the pancakes, with baking parchment between, and keep warm in a low oven until ready to serve.


1 ways- Spiced Orange

150ml orange juice

1 tablespoon caster sugar

1/2 teaspoon fenugreek

1/2 teaspoon caraway seed

4 cardamom pods, crushed

1 large orange, sliced

Caster sugar

  • Gently warm the spices in a pan until the frangrance is released.
  • Add in the orange juice and caster sugar.
  • Continue to gently heat until the sugar is disolved. Set aside to cool and infuse before use.
  • While the sauce is cooling, sprinkle the orange slices with caster sugar. Using a cook’s torch, carmalise the sugar on the slices until the sugar is bubbling, burnished and a deep amber in color. Alternatley you can heat under a high grill until the sugar reaches the same stage as with the torch.
  • Arrange a copule of slices of orange on top of your pancakes and drizzle with the spiced orange sauce. (I’ve drizzle some around the palte and used a pipette to allow the sauce to be “injected” into the stack)


2 ways- Mango with Rosemary, Basil & Lime

75g fresh mango, chopped roughly

4 tablespoons waster

2 tablespoons caster sugar

1 tablesppon lime juice

1 small spirg fresh rosemary

3 large basil leaves

  • In a pan combine the liquids and caster sugar.
  • Add the rosemary spirg and chop in the basil leaves.
  • Heat until the sugar has disolved and the on point of boiling.
  • Remove from the heat and allow to cool fully and infuse for at least a couple of hours.
  • When fully cooled, strain into a bowl to remove the herbs. Toss in the mango pieces.
  • Top a stack of panckes with some of the mango, and serve with a dollop of creme fraiche.


3 ways- Smoky Chocolate sauce with bourbon & pecan

50g dark chocolate, 70% cocoa content

25g butter

120ml double cream

1 tablespoon bourbon whiskey

1/4 teaspoon liquid smoke

25g chopped pecans, lightly toasted

  • Melt the chocolate in a bowl over a pan of simmering water (or in a microwave in short bursts) until smooth and fully melted. Remove from the heat.
  • Heat the butter, double cream, bourbon whiskey and liquid smoke in a small saucepan until evenly combined.
  • Remove from the heat and stir through the melted chocolate until fully combined. When fully mixed add in the pecan nuts.
  • Pour generously over your pancakes and sprinkle with some additional chopped pecans.

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