Orange and Lemon Pancakes

Making a change from the more traditional pancakes this has a frozen filling and a hot sauce so you need to have all three elements ready when you come to serve so you can enjoy the contrast.

Serves: 4
Prep time: 30mins (plus resting/freezing time)
Cook time: 30mins

Ingredients:

Filling:

Pancakes:

Sauce:

Method:

  1. Beat together the ricotta, cream, grated rind and juice of the lemon and sugar to taste. When smooth spoon into a small freezer container and freeze for one to two hours, stirring at least once.
  2. Beat the egg and flour to a thick paste, then gradually beat in the orange zest and whisk in a sufficient milk to give a thickish batter. Leave to stand for 30 minutes, and whisk briefly before using.
  3. For the sauce blend the juice, cornflour and brandy together with 1-2tsp icing sugar. Heat though until bubbling and thickened and cook for one minute. Then add the segmented orange and set aside while making the pancakes.
  4. Lightly oil a large non-stick frying or pancake pan ad heat until beginning to smoke. Spoon in 2-3 tablespoons batter or sufficient to thinly cover the base of the pan, and cook until set and coloured underneath. Turn or flip over and cook the second side until coloured. Keep the cooked pancakes warm in the oven between sheets of kitchen paper.
  5. When ready to serve remove the frozen filling from the freezer and reheat the sauce. Fold the pancakes into quarters; fill one section with two small scoops filling and spoon on a little piping hot sauce. Sprinkle with sifted icing sugar if you wish and serve with extra sauce.

Tip:
If you don't want to add alcohol to the sauce use extra orange juice or red grapefruit juice for a rich colour and less concentrated flavour. Ready-made pancakes can of course be used if you are short on time.