Coffee Hazelnut Pancakes with Orange & Ricotta
Coffee Hazelnut Pancakes with Orange & Ricotta
Love coffee but can’t tolerate it? This recipe uses chicory essence for the flavour, or swap in real coffee if you prefer.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 cups plain fl our
- ½ cup hazelnut mill
- 4 tsp aluminium-free baking powder
- ⅛ tsp vanilla powder
- Pinch salt
- ¼ cup maple syrup
- 2 eggs, separated
- 2 cups full-cream milk
- 3 tablespoons chicory essence
- 2 tbsp unsalted butter
- 4 oranges, segmented
- Juice 4 oranges
- ¼ cup maple syrup
- 300g ricotta
- 100g pouring cream
- 2 tsp maple syrup
Method
- Place fl our, hazelnut mill, baking powder, vanilla and salt into a bowl and combine.
- In a large jug add maple syrup, egg yolks, milk and chicory essence. Whisk to combine.
- In a small bowl add egg white and whisk until frothy.
- Combine the fl our and egg yolk mixture together. Do not over mix.
- Fold through the egg white.
- Heat a nonstick pan to medium with ½ tbsp butter. Spoon in ¼ cup of mixture for each pancake. Cook 4-6 at time, depending on the size of pan.
- Cook until bubbles begin to appear on top, turn and cook the other side.
- Repeat, using ½ tbsp butter at a time to cook all pancakes.
- While the pancakes are cooking, add orange juice and maple syrup to a small saucepan. Bring to simmer and reduce until the mixture can cover the back of a wooden spoon.
- Place the ricotta, cream and maple syrup into a bowl. Whip together lightly until the mixture is smooth. Do not over beat.
- To serve, divide pancake and orange segments between plates. Spoon on orange sauce and top with whipped ricotta.
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