200g plain flour
1 tsp baking powder
1 egg, beaten
200ml semi-skimmed milk
220g tub ricotta
1 tbsp sunflower oil or vegetable oil
handful pistachios nuts, roughly chopped
No ricotta? Try this
Syrupy lemon & raisin pancakes. Make the batter as before, but instead of adding ricotta, stir in the zest 1 lemon and a handful raisins. Drizzle with golden or maple syrup to serve.
Cut the skin and pith away from the oranges, then slice into rounds. Put the flour, baking powder and a pinch of salt in a large bowl. Make a well in the middle, then pour in the egg and a splash of milk. Using a wooden spoon, gradually draw the flour into the liquid until you have a lump-free batter. Mix in the rest of the milk, then beat in the ricotta. Heat a large non-stick frying pan and add the oil. Swirl it around the pan then tip out any excess into a heatproof bowl. Spoon in 3 or 4 generous tbsps of batter, spaced well apart, to make pancakes about 10cm across. Cook on medium heat for 2 mins until bubbles appear on the surface. Flip over with a palette knife and cook for 2 more mins until golden. Set aside and keep warm; cook the rest. Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.