Orange & Ricotta Hotcakes With Honey

By Angela Casley
These hotcakes are irresistible layered with extra ricotta and orange. Photo / Babiche Martens

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.


Serves 4
1½ cups flour

1 tsp baking powder

½ tsp baking soda

2 Tbsp caster sugar

1 Tbsp orange zest

125g ricotta

1 egg

¾ cup milk

Little butter for cooking

125g ricotta

1-2 oranges, peeled and cut in small pieces

Honey to drizzle
  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.

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