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Orange and ricotta pancakes
Makes 8
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
250g/8¾oz ricotta cheese4 tbsp caster sugar3 eggs, separated1 large orange, finely grated zest only50g/2oz plain flour2 tbsp melted butter
Method
In a large mixing bowl, combine the ricotta, caster sugar and egg yolks. Grate the orange zest into the bowl and stir it in gently with the flour. Beat the egg whites with a balloon whisk till they are stiff, then fold them lightly into the ricotta mixture. I do this surely but gently, so as not to knock the air out.Warm a non-stick frying pan over a moderate heat, add the butter, then, as it starts to sizzle lightly, place a heaped tablespoon of mixture into the pan. You will probably get three in at once, but leave room for them to spread. Let them cook for a minute or two till they have risen somewhat and the underside has coloured appetisingly, then, using a fish slice or palette knife, flip them over to cook the other side. Let them colour, then serve immediately, with a little melted jam and a slight shake of icing sugar.
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