Orange and chocolate chip pancakes

Make these light and fluffy pancakes with poached pears for a gorgeous pancake day recipe

Orange and chocolate chip ricotta pancakes with poached pears (serves 4)

These ricotta based pancakes are lighter than their traditional American cousins and have a melt-in-the-mouth texture. As such, there is little need for gallons of syrup. Instead, drizzle a little of the left-over liquid, used to poach the pears in, on top and serve with plain greek yoghurt and berries of your choosing.

4 pears
1 lemon (squeezed, you will only need the juice)
2tsp vanilla extract
4tbsp brown sugar
250ml orange juice
250ml water
250g ricotta
125ml milk (semi-skimmed or whole fat)
2 large eggs, separated
100g plain flour
1tsp baking powder
Zest of 1 large orange
Chocolate chips

Peel, quater and core the pears and place them in a saucepan with the lemon juice, vanilla extract and brown sugar. Ensure the pears are evenly coated before pouring in the orange juice and water. Transfer the saucepan to the hob and allow to gently simmer for 25-30 minutes.

Whilst the pears are cooking beat together the ricotta and egg yolks. Add in the milk, bit by bit, until it has all been incorporated. Next, stir in the flour, baking powder and a pinch of salt.

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In a seperate bowl whisk up the egg whites until they are foaming and just starting to catch. Fold into the ricotta mix along with the orange zest.


Keep an eye on the pears. When they are soft all the way through remove from the liquid and place to one side. You can leave the reamining liquid on a gentle heat to reduce down into a syrup.

Melt a knob of butter in a frying pan, over a medium to high heat, and drop in spoonfuls of batter (one and half tablespoons should be enough for each pancake). Sprinkle a small handful of chocolate chips over each pancake and cook for roughly one minute, or until small bubble begin to appear on the surface, before flipping. Turn the heat down or melt a little more butter in the pan if any of the pancakes begin to cook to quickly and char.

When the whole stack is cooked (you can keep the earlier batches warm in a pre-heated oven or beneath some layers of tin foil) share between plates and top with the slices of poached pear.

** Read more of Rosie’s recipes on our What to cook this weekend page