Raisin pancakes with ricotta & orange
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Raisin pancakes with ricotta & orange
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A delicious raisin pancake recipe with ricotta and orange
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Ingredients
- 3/4 cup raisins
- 3 large free-range eggs separated
- 1½ cups flour
- 1½ tsp baking powder
- 1 cup buttermilk
- ½ cup milk
- Finely grated zest of an orange
- 150 g ricotta
- butter from frying
- Sugar water / beaten egg / or butter to brush the bread
Instructions
- Put the raisins in a bowl and cover with boiling water. Allow to soak for about 10 minutes then drain and set aside to cool.
- Whisk the egg whites with an electric mixer until they form stiff peaks and set aside in another bowl.
- Place all the remaining ingredients, except the ricotta, raisins and butter, into the same bowl you whisked the whites and mix briefly to form a batter. Very quickly beat in the ricotta until just combined. Add the beaten egg whites and fold this through the batter. Add the rehydrated raisins and fold these in.
- Heat a large non-stick frying pan and melt a knob of butter. Drop generous dollops of batter into the pan (depending on the size you want to make). I find ¼ cup makes a medium size pancake. Once bubbles appear on the surface flip them over to cook until golden on the other side.
- Serve immediately with a drizzle of syrup or honey and a dollop of Greek-style full-fat yoghurt and extra fruit as desired.
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