I don’t know about you guys but there is something pretty magical about pancake day. I mean, a day where eating pancakes whenever you want that is entirely acceptable and encouraged has got to be one of the food-related highlights of the year, am I right?! Perhaps a close second to International Bacon Day.
I’ve had my fair share of pancake days so uh yeah, you could say I’m somewhat of a seasoned pancake-er-thing. Attending a Catholic school as a child was obviously a major benefit when Shrove Tuesday came around, and I could always count on my mum to make classic pancakes with lemon and sugar for dinner. But one day, all of that changed. Pancakes weren’t just ‘there’ anymore, apparently adults have to make their own arrangements.
Based on previous years’ struggles, this is how pancake day is probably going to play out:
7am – wake up and drink coffee
9am – travel to work with face nestled in someone’s armpit
10am – wonder why no one at work has brought in pancakes. Settle for a very sad looking rice cake
12pm – decide the only lunch option is pancakes, nothing else shall do
2pm – walk to Camden Lock Market and contemplate queuing for 2 hours for Dutch pancakes
2:15pm – return to work with supermarket crêpes, douse them in maple syrup and feel an overwhelming sense of hatred for the world
6pm – scowl at everyone eating at My Old Dutch on the way home, this time face to elbow
6:30pm – stare lustfully at pictures on Facebook of all the pancakes everyone else seems to be consuming, wonder why I’m not so lucky
7:30pm – arrive home, make orange ricotta pancakes and rejoice
Pancake party for one, done. And just so you know, these are the best damn pancakes this seasonaire has ever made. Crêpe Suzette, step aside.
Orange Ricotta Pancakes
Makes 8 pancakes
For the orange compote:
2 navel oranges
3 tablespoons caster sugar
For the pancakes:
65g caster sugar
2 large eggs
Zest of 1 navel orange
80g all-purpose flour
Vegetable oil for frying
To make the compote you’ll need to start with segmenting the oranges the fancy way. Honestly, if you don’t have a sharp knife then please don’t do this, it’s just plain dangerous, I really can’t stress enough how dangerous a dull knife is. See that scar on my index finger? Yeah, I sliced that bad boy a few weeks ago after losing a fight to a dull knife and hunk of Biltong. Also, use a knife that you’re comfortable with – I do everything with my chef knife but a pairing knife is probably best for this.
How to segment an orange:
1) Cut the top and bottom of the orange off
2) Cut the peel away in a curved motion in small sections
3) Remove any of the white membrane that might be left
4) Cut in between one of the segments and connective membrane on one side, then repeat on the other side
5) Tada! *celebratory dance*
6) Continue with the rest of the orange until you’ve removed all segments
Place the orange segments and sugar in a small saucepan and bring the the boil. After a couple of minutes of bubbling reduce to a simmer and cook gently until the compote has reduced, around 10-15 minutes.
While the compote is going get started on the pancakes. Preheat an oven to 90°c and line a baking sheet with parchment paper.
Mix together the ricotta, sugar, eggs and orange zest, then whisk in the flour until just combined.
Heat 1 tablespoon of vegetable oil in a frying pan and when very hot drop a heaped tablespoon of the pancake batter in the middle and spread it around slightly. Cook each side of the pancake for around 4 minutes or until nicely browned. Keep warm in the oven as you go. Use more oil as needed.
Served topped with the compote.
It is mandatory to stack these and eat in wedges.
Barely adapted from here