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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
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
- 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.
- To make the pancakes: Whisk the wet ingredients in the large mixing bowl. Add the dry ingredients and combine.
- 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.
- To serve: serve ricotta pancakes with a dusting of icing sugar and a good drizzle of sage caramel.
Caramel will keep for up to 2 weeks.
For more recipes, check out Canberra based food and recipe blog, The Macadames.