Makes 12
INGREDIENTS
- 2 oranges, peeled, segments separated
- Juice of 1 orange
- ¼ cup honey, plus extra to drizzle
- 1 ¼ cups buckwheat flour
- 1/3 cup rice flour
- 2 Tbsp caster sugar
- 3 teaspoons gluten-free baking powder
- 1 1/3 cups buttermilk
- 350g fresh ricotta, crumbled
- 2 eggs
- 2 tsp vanilla extract
- 50g butter, melted
- 1/3 cup thickened cream
- 1/3 cup gluten free lemon curd
- 2 Tbsp chopped shelled pistachio kernels, toasted
METHOD
- Place orange segments, juice and honey in a small saucepan over medium heat. Bring to a simmer. Simmer, uncovered, for 5 minutes or until syrup thickens slightly. Cool for 10 minutes.
- Meanwhile, combine flours, sugar and baking powder in a large bowl. Make a well in centre. Whisk buttermilk, 150g of the ricotta, egg and vanilla in a medium bowl. Add to flour mixture and stir until just combined.
- Heat a large non-stick frying pan over medium heat. Brush pan with melted butter. Drop ¼ cup of batter into pan, spreading to form a round. Repeat to make 4 pancakes in total. Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover loosely to keep warm. Repeat with remaining batter, brushing pan with melted butter between batches, to make 12 pancakes.
- Meanwhile, using an electric mixer, beat cream and remaining ricotta and until smooth. Fold in lemon curd.
- Serve pancakes topped with ricotta cream, mandarin mixture, pistachios and extra honey.
