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Recipes

Orange Ricotta Pancakes with Blueberry Compote and Passionfruit

Orange Ricotta Pancakes with Blueberry Compote and Passionfruit

Difficulty: Easy
Season: Spring
Preparation: 5 minutes
Cooking: 25 minutes

How to

Method

Pancakes:

  1. Preheat a non-stick skillet set over medium heat.
  2. In a mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Make a well in centre of flour mixture and set aside.
  4. In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended.
  5. Add butter, orange zest and orange juice to milk mixture and blend until combined.
  6. Immediately pour milk mixture into flour mixture and whisk just to combined (batter will be slightly lumpy).
  7. Pour 1/3 cup batter onto buttered skillet and cook until bubbles begin to appear on surface and the bottom is golden brown, then flip and cook opposite side until golden brown.

Blueberries:

  1. Place all the ingredients into a medium saucepan set over medium heat. Stirring frequently, bring the mix to a gentle boil. Continue cooking until the liquid in the pan has reduced to the consistency of a sauce. Taste for seasoning, add sugar or orange juice to taste.
  2. Let cool in the pan. Remove the star anise before serving.

 
To serve

Serve layered, with the compote, passionfruit pulp, and whipped cream.

 

Recipe created by Chef Sophie Budd.

Ingredients

Pancakes:

  • 1 1/2 cups plain flour
  • 3 1/2 Tbsp (46g) caster sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Western Salt 100% Natural WA Lake Salt
  • 1 cup Bannister Downs milk
  • 180g Borrello Cheese Ricotta (low-fat or whole)
  • 3 large Golden Eggs
  • 1 tsp vanilla extract
  • 1 - 2 tbsp Moora Citrus orange zest
  • 1/4 cup fresh Moora Citrus orange juice
  • 1 tbsp Ha Ve Butter, melted

Blueberries:

  • 2 punnets of WA blueberries
  • 2 tbsp light brown sugar
  • Juice of 1/2 Orange
  • 1 star anise
  • 2 tbsp water
  • Pinch of salt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 x jar passionfruit pulp