Orange ricotta hotcakes

Once these scrummy hotcakes are cooked stack them with a little piece of baking paper in-between to prevent them from sticking together. And if you have plenty of oranges, be generous and use two in the filling.

Ingredients

1 ½ cups	Flour (Main)
1 tsp	Baking powder
½ tsp	Baking soda
2 Tbsp	Caster sugar
1 Tbsp	Orange zest (Main)
125 g	Ricotta cheese (Main)
1	Egg
¾ cup	Milk
1 knob	Butter, for cooking

Filling

125 g	Ricotta cheese (Main)
2	Oranges, cut in small pieces (Main)
1 bottle	Honey, to drizzle

Directions

1. Into a bowl place the flour, baking powder, soda, sugar, zest and ricotta. Add the egg then milk and stir into a batter. A few lumps from the ricotta is fine. Leave to rest for 20 minutes.

2. Melt a little butter in a frying pan. Add ¼ cups of mixture to the pan, cooking for 3 or 4 minutes until just bubbling. Flip and cook for a further 2 minutes. Remove and continue with the remaining mixture.

3. To serve, layer the hotcakes with orange pieces and ricotta. Finish with a good drizzle of honey. Extra zest for garnish is optional.

See more of Angela's citrus recipes

• Poppy seed and grapefruit cake
• Salmon, lemon and fennel