Friday, 27 July 2018

Ricotta Orange Pancakes with Honey and Sea Salt.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

They're the perfect sweet option for your weekend brunch!
I'm calling them pancakes but to be honest, they are more like soft scones.
You'll see what I mean when you make them. I first cooked the "pancakes" in June when I was making my way through Deb Perelman's Smitten Kitchen Everyday book. They were my choice from the breakfast section and were very simple to make.
The recipe starts with a soft dough. The main ingredient is a tub of ricotta cheese which helps keep the pancakes light and fluffy. There's also plenty of orange zest and raisins running through the batter to keep things sweet.
Once the dough has been shaped, the little pancakes are fried until golden brown on both sides. To serve, dust them with plenty of icing sugar, squeeze over your favourite honey, grate on more orange zest, and finish with a few flakes of sea salt.
I cannot think of a better sunny morning breakfast or brunch. These pancakes are my new go-to whenever I'm not in the mood for something savoury. Enjoy!

A Simple List of Ingredients:
1. Ricotta Cheese
2. Sugar
3. Eggs
4. White Vinegar
5. Orange
6. Plain Flour
7. Bicarbonate of Soda
8. Salt
9. Raisins

To Serve:
1. Icing Sugar
2. Honey
3. Orange
4. Sea Salt Flakes

Bismillah, let's begin!

Let's start by taking a bowl to mix up our ricotta mixture.

You'll need 250g Ricotta Cheese which is handy because that is exactly how much is in this tub from Aldi.

Put the cheese into the bowl. I do like to drain off the little bit of liquid that is always in each container.

Give the cheese a quick stir.

Then, add in 1 tablespoon Sugar. These pancakes are not that sweet in themselves but will be sweetened later with plenty of honey to serve.

Crack in 2 large Eggs.

Add in 1 teaspoon White Vinegar. I used white wine vinegar but any will do.

And, finely grate in the Zest of 1/2 Orange.

Whisk everything until well combined.

Next, the dry ingredients. Mix together:
120g Plain Flour
1/2 teaspoon Bicarbonate of Soda
1/4 teaspoon Salt

Add the dry to the wet.

And, stir until you can no longer see any flour.

Finally, add in 45g Raisins. You can leave them out if you prefer.

Stir in the raisins and it's time to cook!

To shape the pancakes, lightly dust a tray with flour and put more flour into a small bowl.

To make each pancake, take 1 tablespoon of the batter. You can make them bigger or smaller if you want.

Toss the batter ball in the flour and place onto the tray. Continue with the rest.

To cook, heat 3 tablespoons Vegetable Oil in a frying pan over medium-low heat.

Fry them for 3 minutes per side until they're golden brown and cooked all the way through. Continue cooking the rest.

Serve the pancakes immediately as they're best eaten fresh.

To serve, you'll need:
Icing Sugar
Honey
Orange
Sea Salt Flakes

Dust the pancakes with plenty of Icing Sugar.

Squeeze over plenty of Honey.

Grate over plenty of Orange Zest.

And, finish with Sea Salt Flakes.

Serve immediately. Maybe with a glass or two of iced coffee?

Ricotta Orange Pancakes with Honey and Sea Salt.

the perfect Summer weekend brunch!


Prep Time: About 15 minutes.
Cook Time: About 15 minutes.
Serves: Makes 14 medium pancakes.

Ingredients

250g Ricotta Cheese
1 tablespoon Sugar
2 large Eggs
1 teaspoon White Vinegar
Finely Grated Zest of 1/2 Orange
120g Plain Flour
1/2 teaspoon Bicarbonate of Soda
1/4 teaspoon Salt
45g Raisins
Vegetable Oil, to fry

To Serve
Icing Sugar
Honey
Finely Grated Orange Zest
Sea Salt Flakes

Make the batter:
Whisk together the ricotta, sugar, eggs, white vinegar, and orange zest. Stir in the plain flour, bicarbonate of soda, and salt. Add in the raisins and mix until just combined.

Fry the pancakes:
For each pancake, take 1 tablespoon batter. Toss it briefly in plain flour then place on a lightly floured tray. Continue making the rest.
Heat a few tablespoons vegetable oil over a medium heat in a frying pan. Fry the pancakes for 3 minutes on each side until golden brown.

Serve the pancakes:
The pancakes are best eaten fresh. Dust them with plenty of icing sugar, squeeze over honey, grate on the orange zest, and sprinkle with sea salt flakes. Devour!

{adapted from smitten kitchen everyday}

Keep me in your duas please, and enjoy your pancakes!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

5 comments

  1. They look so lovely!Will hopefully try them out soon.Thank you xx

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  2. This comment has been removed by the author.

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  3. Assalamualaikum..love your blog! These pancakes look great. Would love if you could visit me at sweetspicycooking.com

    ReplyDelete

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