Oatmeal, Orange and Ricotta Hotcakes with Orange Syrup
Makes: 20
Ingredients
Hotcakes:
1 NOMU Pancake and Waffle Baking Kit
1 large egg, lightly whisked
2 tbsp (30ml) sunflower oil
1 cup (250ml) milk
½ cup quick-cooking oats
150g ricotta cheese
Zest of 1 orange
Whipped cream, to serve (optional)
Orange Syrup:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau (optional)
1/3 cup caster sugar
Directions
Empty one sachet of Pancake and Waffle mix into a mixing bowl. Whisk the egg, milk and oil together and add to the dry mix. Whisk to form a smooth batter. Add the quick cooking oats, ricotta cheese and orange zest and fold through until well combined. If your batter thickens while standing you can add 1 tbsp milk if necessary.
Heat a heavy based, non-stick frying pan over a medium heat and add tablespoon measures of the hotcake batter into the hot pan, leaving room between them to spread. When bubbles appear on the surface of the hotcakes, flip them over. Cook until puffed and golden brown on both sides.
To make the orange syrup, place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Serve warm with a dollop of shipped cream and drizzled with orange syrup. Mascarpone cream or crème fraîche would also be delicious!
Ingredients
Hotcakes:
1 NOMU Pancake and Waffle Baking Kit
1 large egg, lightly whisked
2 tbsp (30ml) sunflower oil
1 cup (250ml) milk
½ cup quick-cooking oats
150g ricotta cheese
Zest of 1 orange
Whipped cream, to serve (optional)
Orange Syrup:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau (optional)
1/3 cup caster sugar
Directions
Empty one sachet of Pancake and Waffle mix into a mixing bowl. Whisk the egg, milk and oil together and add to the dry mix. Whisk to form a smooth batter. Add the quick cooking oats, ricotta cheese and orange zest and fold through until well combined. If your batter thickens while standing you can add 1 tbsp milk if necessary.
Heat a heavy based, non-stick frying pan over a medium heat and add tablespoon measures of the hotcake batter into the hot pan, leaving room between them to spread. When bubbles appear on the surface of the hotcakes, flip them over. Cook until puffed and golden brown on both sides.
To make the orange syrup, place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Serve warm with a dollop of shipped cream and drizzled with orange syrup. Mascarpone cream or crème fraîche would also be delicious!
Ingredients
Hotcakes:
1 NOMU Pancake and Waffle Baking Kit
1 large egg, lightly whisked
2 tbsp (30ml) sunflower oil
1 cup (250ml) milk
½ cup quick-cooking oats
150g ricotta cheese
Zest of 1 orange
Whipped cream, to serve (optional)
Orange Syrup:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau (optional)
1/3 cup caster sugar
Directions
Empty one sachet of Pancake and Waffle mix into a mixing bowl. Whisk the egg, milk and oil together and add to the dry mix. Whisk to form a smooth batter. Add the quick cooking oats, ricotta cheese and orange zest and fold through until well combined. If your batter thickens while standing you can add 1 tbsp milk if necessary.
Heat a heavy based, non-stick frying pan over a medium heat and add tablespoon measures of the hotcake batter into the hot pan, leaving room between them to spread. When bubbles appear on the surface of the hotcakes, flip them over. Cook until puffed and golden brown on both sides.
To make the orange syrup, place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Serve warm with a dollop of shipped cream and drizzled with orange syrup. Mascarpone cream or crème fraîche would also be delicious!
Ingredients
Hotcakes:
1 NOMU Pancake and Waffle Baking Kit
1 large egg, lightly whisked
2 tbsp (30ml) sunflower oil
1 cup (250ml) milk
½ cup quick-cooking oats
150g ricotta cheese
Zest of 1 orange
Whipped cream, to serve (optional)
Orange Syrup:
200ml orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
2 tbsp orange zest
½ cup Grand Marnier or Cointreau (optional)
1/3 cup caster sugar
Directions
Empty one sachet of Pancake and Waffle mix into a mixing bowl. Whisk the egg, milk and oil together and add to the dry mix. Whisk to form a smooth batter. Add the quick cooking oats, ricotta cheese and orange zest and fold through until well combined. If your batter thickens while standing you can add 1 tbsp milk if necessary.
Heat a heavy based, non-stick frying pan over a medium heat and add tablespoon measures of the hotcake batter into the hot pan, leaving room between them to spread. When bubbles appear on the surface of the hotcakes, flip them over. Cook until puffed and golden brown on both sides.
To make the orange syrup, place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.
Serve warm with a dollop of shipped cream and drizzled with orange syrup. Mascarpone cream or crème fraîche would also be delicious!
