• 4servings
  • 25minutes
  • 403calories

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Ingredients Jump to Instructions ↓

  1. 1 cup self-raising flour

  2. 1/4 caster sugar

  3. 1 tablespoon poppy seed

  4. 2/3 cup milk

  5. 1 egg yolk

  6. 15 g butter (melted plus extra to grease)

  7. 2 teaspoons orange zest (finely grated)

  8. 250 g ricotta cheese (fresh)

  9. 2 tablespoons honey (plus extra to drizzle)

  10. 1/4 cup cream

  11. 2 oranges (large segmented)

Instructions Jump to Ingredients ↑

  1. Sift flour into a medium bowl and stir in sugar and poppy seeds and then make a well at the centre.

  2. Whisk in milk, egg yolk, butter and zest in a medium jug and then pour into flour mix and whisk until mix is just combined.

  3. Heat a large non-stick frying pan over moderately low heat and brush with a little extra butter to grease and wipe excess with a paper towel.

  4. For each pancake, spoon 1 tablespoon of batter into pan and cook for 1 to 1 1/2 minutes or until golden and cooked and transfer to a heatproof plate, cover with foil to keep warm.

  5. Using an electric mixer, beat ricotta, honey and cream in a small bowl until creamy.

  6. Serve pancake topped with ricotta cream and orange segments and drizzle with extra honey.


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