Orange & Ricotta Pancakes

clock 10 minutes + 15 minutes bowl Serves 4


  • 1/2 cup Homebrand plain flour
  • pinch salt
  • 1 egg
  • 3/4 cup milk
  • 1 tbsp Homebrand butter, for cooking
  • 1 cup ricotta
  • 2 oranges, segmented
  • runny honey for drizzling
  • chopped mint leaves, to garnish
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  • 1. Sift the flour into a medium sized bowl.

  • 2. Make a well in the middle of the flour and add the egg and salt.

  • Slowly add the milk, and whisk until you have a smooth batter.

  • 3. Heat a non-stick frying pan to a medium heat, add a bit of butter and pour in a ¼ cup of mixture. Quickly swirl it around the pan. Cook for 2 - 3 minutes then flip and repeat.

  • 4. Stack the pancakes on a plate. A little bit of baking paper in between each one will prevent them sticking.

  • 5. To serve, place a pancake on a plate, spread with ¼ cup ricotta and sprinkle on some orange segments. Fold in half and then quarters.

  • Drizzle with honey, and garnish with mint leaves.

  • Tip: Try filling these pancakes with some of your favourite poached or roasted fruits.

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