• 100g self-raising flour
  • 225ml semi-skimmed milk
  • 1 medium egg
  • 1 tbsp vegetable oil
  • 200g ricotta
  • 1 tbsp icing sugar
  • 1 orange, grated
  • 1 mango, peeled, deseeded and sliced
  • 4 tbsp runny honey


  1. 1

    Whisk together the flour, milk and egg until you have a smooth batter. Leave to stand for 20 minutes. Line a dinner plate with baking parchment.

  2. 2

    Put a 20cm non-stick frying pan over a medium heat. Add a little of the oil and swirl around the pan. Pour a ladleful of batter into the pan, swirling so the batter covers the base in a thin layer. Cook the pancake for 30 seconds to 1 minute, then flip it over and cook the other side. Remove from the pan on to the prepared plate.

  3. 3

    Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking.

  4. 4

    Mash the ricotta with the icing sugar and grated orange zest. Spoon over the pancakes, then top with slices of fresh mango and a drizzle of honey.

Nutritional Details

Each serving provides
  • Energy 1260kj 301kcal 15%
  • Fat 10.5g 15%
  • Saturates 5.1g 26%
  • Sugars 23.5g 26%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

40.6g carbohydrate 2.6g fibre 9.7g protein

Also in these Scrapbooks

Back to top