As I am new (ish) to the pancake world and am trying my own ideas (Sushi Pancakes and Creme Egg Pancake Tower), I also take a lot of my inspiration from the internet and what is already out there. However, I will never copy a recipe exactly and claim it for my own, that simply is not fair. The recipe below is largely based on one I found on BBC GoodFood with some tweeks to make that little bit nicer.
- 200 grams gluten free plain flour
- 1 tbsp baking powder
- 1 egg beaten
- 200 ml semi skimmed milk
- 1 tub of ricotta (around 220 grams)
- a sligher of butter
- 2 blood oranges
- Remove the skin and pith off the oranges and them into flat slices (disk shape).
- In a mixing bowl, place the gluten free plain flour and baking powder and make a well in the centre. Pour the beaten egg and a dash of milk into the well before slowly drawing the flour into the egg and milk mix using a wooden spoon. Continue until the mixuture is lump free.
- Mix in the remaining milk and add beat in the ricotta.
- Place a slither of butter in a flat non-stick pan on low-medium heat, move the pan to spread the butter evenly. When the butter has melted, use a ladle (a large dessert spoon will also work) and place a portion of batter into the pan. There is no needs to spread the batter, it will dispurse evenly when poured. It should take a few minutes to cook before needing to flip – look for small bubbles on the top side. Flip the pancake and cook for a further 3-5 minutes until you get a golden brown colour.
- Serve immediatly or keep warm in a low temperature oven. Stack the pancakes and place the blood orange slices on top with a tricle of honey for a deliciously sweet, gluten free ricotta pancake.