Orange Ricotta Pancakes with Sage Caramel

Posted on 3 July, 2016

Fluffy orange ricotta pancakes, drowned in sweet and sticky sage caramel and a dusting of icing sugar. Who says you can’t have dessert for breakfast?

What you need 

• Large saucepan
• Large mixing bowl

Large fry pan

• Optional: pancake dispenser

Ingredients

For the sage caramel (makes 2/3 cup):

• 1/2 cup sugar
• ⅔ cup thickened cream
• 4 tablespoons butter
• Pinch of sea salt
• 5-8 sage leaves, chopped

For the pancakes (makes 10 small pancakes): 

• 1 and 1/2 cups all-purpose flour
• 1/3- 1/2 cup sugar (depending on how sweet you like it)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup ricotta cheese
• 1 cup whole milk
• 1/2 teaspoon grated orange peel
• 1/2 cup orange juice
• 3 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• Nob of butter for frying the pancakes

Method

1. To make the sage caramel: in a large saucepan over medium heat, sprinkle the sugar and melt it shaking and swirling the pot. Do not stir. Once it has all melted and reached a light -medium brown colour, pour in half of the cream stirring quickly with a whisk, and once the foaming has subsided add the rest of the cream, butter, salt and sage leaves. Leave for sage to infuse for few minutes, then pick out using tongs.

2. To make the pancakes: Whisk the wet ingredients in the large mixing bowl. Add the dry ingredients and combine.

3. In the fry pan, heat up some butter and dispense batter using a pancake dispenser or ladle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

4. To serve: serve ricotta pancakes with a dusting of icing sugar and a good drizzle of sage caramel. 

Storage

Caramel will keep for up to 2 weeks.

For more recipes, check out Canberra based food and recipe blog, The Macadames.