Pancakes With Ricotta & Mandarin
August 31, 2016
"From Recipe+ magazine (July 2016)"
- Serving Size: 1 (124.8 g)
- Calories 249.9
- Total Fat - 11.8 g
- Saturated Fat - 6.3 g
- Cholesterol - 144.7 mg
- Sodium - 241.7 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 2.4 g
- Sugars - 9.2 g
- Protein - 13.8 g
- Calcium - 271.6 mg
- Iron - 1.4 mg
- Vitamin C - 9 mg
- Thiamin - 0.2 mg
Combine flour, puffed rice cereal and half the sugar in a bowl, make a well in the centre.
Whisk milk and eggs in a jug and pour into flour mixture and mix together.
Heat a non-stick frying pan over moderate heat and brush pan with some of the butter.
For each pancake pour 1/4 cup measures of batter into pan, let it spread slightly and cook for 1 minute or until bubbles appear on surface and pancake is golden brown underneath and then turn and cook for a further minute or until golden brown and cooked.
Transfer to a heatproof plate cover with foil to keep warm and repeat with remaining mixture to make 12 pancakes, brushing pan with remaining butter between batches.
Meanwhile to make mandarin syrup, combine, remaining sugar and the water in a saucepan over low heat and cook, stirring until sugar dissolves and then increase heat, bring to the boil and boil gently, uncovered, for 5 minutes or until slightly syrupy.
Remove from heat and stir in half the mandarin segments and stand for 5 minutes and using a slotted spoon to transfer mandarin segment to a plate, reserving syrup.
Place 2 tablespoons of the reserved syrup in a frying pan over moderate heat and add remaining mandarin segments and cook stirring occasionally for 2 minutes or until caramelised and then remove from heat.
Combine ricotta, zest and extra sugar in a bowl.
Place 1 pancake on a serving plate and spread with ricotta mixture (about 1 heaped tablespoon) and then top mandarin segments and repeat twice more, finishing with mandarin.
Make 3 more stacks and drizzle with mandarin syrup to serve.
Tips & Variations
No special items needed.