You know the phrase ‘selling like hotcakes’? Well, that saying originated from these thick fluffy pancakes. So why not make some hotcakes for Pancake Day this year? Though I’ve prepared them here with a sweet vanilla and orange topping for breakfast, they are equally at home with a savoury topping. Add scrambled eggs and grated cheese or whatever topping you prefer.
15/25/2-4
Ingredients:
2 eggs
150g (3/5 cup) ricotta
80ml (1/3 cup) whole milk
115g (1 cup) self-raising flour
2 tbsp caster sugar
butter, for frying
crème fraîche, to serve (optional)
For the blood oranges
4 blood oranges, peeled and sliced
4 tbsp soft light brown sugar
1 tsp vanilla bean paste
45g (1/4 cup) salted butter, cubed
Method:
Pre-heat the oven to 180°C (160°C fan/360°F/gas mark 4). First, prepare the oranges. Put the slices in a baking dish with the sugar, vanilla and butter. Transfer to your pre-heated oven and roast for 15 mins, then remove from the oven and reduce the heat to 150°C (130°C fan/300°F/gas mark 2).
Separate the egg whites and yolks into two bowls. Mix the ricotta and milk into the bowl with the yolks, then stir in the flour and sugar. Whisk the egg whites together with a pinch of salt until fluffy and aerated, then fold a spoonful into the ricotta and egg yolk mixture until loosened. Now fold in the remainder, being careful not to knock out the air.
Heat a little butter in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 mins on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter.
Serve the warm hotcakes with the blood orange slices, along with their syrup, and some crème fraîche on the side if you like.
