Ricotta and Orange Pancakes with a Golden Sultana Compote

Make this pancake day special with these ricotta and orange pancakes with a golden sultana compote.

ricotta and orange pancakes with golden sultana compote

I really need no excuse to make pancakes I love them and make them often. So when Shrove Tuesday comes around each year I like to use it as a chance to experiment with pancake variations. I love the thinner crepe style pancakes and think if I had to pick an ultimate I would probably go for those with lemon or orange, pretty standard. However ricotta pancakes come in a close second. I use Nigel Slaters ricotta pancake recipe and just adapt it to what I fancy.

ricotta and orange pancakes with golden sultana compote

ricotta and orange pancakes with golden sultana compote

Ricotta pancakes are fluffy and creamy, I really love the texture of them. They work so well with orange zest or orange blossom water added to the batter. I served them up with a mound of honey coloured golden sultana compote, which is very easy to make and a dollop of natural yogurt. Whats your favourite type of pancake and topping?

ricotta and orange pancakes with golden sultana compote

ricotta and orange pancakes with golden sultana compote

ricotta and orange pancakes with golden sultana compote

ricotta and orange pancakes with golden sultana compote

Ricotta and Orange Pancakes with a Golden Sultana Compote

ricotta and orange pancakes with golden sultana compote Based on Nigel Slaters ricotta blueberry pancakes

  • Cook Time: 15m

Ingredients

For the pancakes

  • 250 g Ricotta
  • 4 tbsp. Caster sugar
  • 3 Eggs
  • Zest of 1 orange
  • 2 tbsp. Melted butter
  • 50 g Plain flour

Golden sultana compote

  • 200 g Golden sultanas
  • 100 ml Water
  • 150 g Caster sugar
  • 1 tbsp. Orange blossom water
  • Yogurt to serve

Instructions

For the pancakes

  1. Separate the egg yolks and whites. In a bowl mix together the ricotta, sugar and egg yolks grate in the orange zest and then stir in the melted butter. Sift in the flour and fold. In another bowl whisk the egg whites to stiff peaks and then gently fold into the pancake mixture.
  2. Heat a pan and brush with a little butter when the pan is hot add a large tablespoon of mixture per pancake. Cook 2 to 3 pancakes at one time. Cook for about 2 minutes and then flip over quickly and cook for a further 2 minutes.

For the compote

  1. Soak the sultanas in cold water for about 30 minutes. Drain the sultanas and then add to a pan with the water, sugar and orange blossom water bring to the boil and then simmer for about 10 minutes until thickens to a syrupy consistency.
  2. Serve a stack of ricotta pancakes which should be golden on the outside with a slightly custardy inside. Pour over the golden sultana compote and finish with some natural yogurt.

 

  • They really look super fluffy and so irresistible! I adore pancakes, my favorite toppings are walnuts, maple syrup and coconut flakes. 🙂

    xoxo

  • Ricotta hotcakes are the best kind of pancakes. These look insanely good. I love that sultana compote, it is quite different to anything else I have seen on pancakes before.

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