These orange ricotta pancakes with sage caramel will become your new brunch favourite. Fluffy citrus ricotta pancakes, drowned in sweet and sticky sage caramel and a dusting of icing sugar, who says you can’t have dessert for breakfast?
I haven’t made pancakes in so long and have been dying for a good batch forever. I absolutely love incorporating citrus into breakfasts and orange pancakes are one of those classics I just couldn’t not make. The ricotta is key to making these pancakes extra fluffy and light. The fresh orange juice and zest gives them a sweet tang but not too much sweetness as you’re going to want to drizzle a healthy dose of sage caramel.
Sage caramel is my new favourite thing. A sticky caramel sauce made from cream, sugar, butter and infused with sage – it’s a beautiful herbal flavour that pairs so well with the sweet.
I hope you enjoy indulging in this recipe. I’m not going to lie, they are moorish. My mum ate a whole family sized batch in one sitting. I see where I get my appetite!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Large saucepan
- Large mixing bowl
- Large fry pan
- Optional: pancake dispenser
- 1/2 cup sugar
- ⅔ cup thickened cream
- 4 tablespoons butter
- Pinch of sea salt
- 5-8 sage leaves, chopped
For the pancakes (makes 12 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
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.
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For another brunch recipe, try my creamy mushroom and black truffle baked eggs.