Recipe: Ricotta pancakes with cointreau cream

Recipe: Ricotta pancakes with cointreau cream

This recipe comes courtesy of our friends at Futura.

Ingredients (serves 4)
For the pancakes
200g plain flour
1tsp baking powder
1 egg
200ml semi-skimmed milk
220g ricotta
For the mascarpone cream
300ml whipping cream
1 tbsp sugar
250g mascarpone
60ml Cointreau
Zest of one orange
For the orange syrup
440g caster sugar
3 oranges – skin removed and sliced
2 tbsp lemon juice
Toasted chopped pecans to garnish

Preparation method
Put the flour and baking powder into a large mixing bowl. Make a well and add the egg and milk; combine until you have a lump free batter

Beat in the ricotta until you have a thick smooth batter. Set aside while you make the orange syrup and cream

For the syrup
Heat the caster sugar and 190ml water in a pan. When the sugar has dissolved, add the orange zest from two of the oranges and lemon juice

Simmer for eight to 10 minutes until you have a thick syrup. Add the orange slices to the syrup, then set aside

For the cream
Whip the cream and sugar until soft peaks start to appear. Fold in the mascarpone, Cointreau and orange zest

Heat a large non-stick frying pan. Add a little oil to coat the pan, but discard and excess oil

Spoon in a large spoonful of batter and repeat so you have three or four in a pan, depending on the size of your pan. Cook on a medium heat for two minutes and then flip over and cook for another two minutes until both sides are golden

Once cooked, remove and set aside until the rest are cooked

Layer the pancakes and cream until you have two layers, top the cream with two slices of orange and drizzle over some syrup. Sprinkle with toasted pecans to serve