If you know me well, or follow me regularly, you will know Tuesday is pancake morning in our house. Last week I tired this recipe and LOVED it so much I think I will make another batch after finishing the post for tomorrow. This is another taste recipe (I should earn commission from the advertising I do for them lol). So here is the link, enjoy!
Tips for making pancake mornings easier:
1. I always make batter night before, I think it tastes better and it's a tonne easier.
2. I get the electric frying pan, plates and spatula out ready, anything to save some time.
Lauren x
In our house we have a weekly pancake tuesday morning which is a BIG hit!!! What the kids don't know is that I make them chocolate pancakes (with carrot, pumpkin or betroot puree) and honey panackes (with apple and cinnamon), so there is always a healty aspect to them!This week I adapted a recipe from Martha that looked yummy : "Orange and Ricotta Pancakes". I love ricotta, so this is now a favourite for me :){{{Serves 4}}}
- 1 3/4 cups part-skim ricotta cheese (almost a 500g tub, you could add all of it if you like it as much as i do)
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons grated orange zest (1 orange)
- Juice of 1 orange
- 2/3 cup all-purpose flour
- 3 tablespoons canola oil
- Confectioners' sugar, or maple syrup
- In a medium bowl, whisk together 1 3/4 cups part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange) and orange juice. Whisk in 2/3 cup all-purpose flour until just combined.
- Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain.
