004 / 75 · Breakfasts with Staying Power
Orange Ricotta Buckwheat Pancakes
6 pancakes, about 4 inches/10 cm wide; 3 per serving with ricotta and orange · Active 20 min · Cook 15 min · Total 35 min
Print recipe · PDFBuckwheat gives these pancakes a deep, toasted flavor that suits orange zest and mild ricotta. It also makes the batter look darker than a conventional pancake batter, so color alone is a poor guide to doneness. The pancakes stay modest in size and are served with the remaining ricotta and fresh orange. There is no syrup hidden in the serving suggestion: the orange, a measured spoonful of honey and the ricotta are all part of the recipe.
Let the flour drink before judging the batter
Buckwheat flour absorbs liquid as it stands. Give the batter ten minutes after mixing, then check that it drops from a spoon in a thick ribbon. It should spread gently on the pan without running to the edges. Different ricottas contain different amounts of whey; if yours is visibly wet, drain it briefly in a sieve before weighing. Avoid beating the rested batter vigorously. A light stir distributes the flour while preserving a tender pancake.
Watch the edge and the bubbles
On a moderately heated nonstick pan, the edge of each pancake becomes matte and small bubbles remain open at the surface. That is a better turning signal than waiting for the whole top to dry. Slide a wide spatula underneath and turn once. Pressing a pancake against the pan squeezes out moisture rather than helping it cook. If the first underside scorches while the center is fluid, lower the heat before making the rest. Keep the batch in a low oven for only the short time needed to finish the pan.
Ingredients
- 3/4 cup buckwheat flour (90 g)
- 1 teaspoon baking powder (4 g)
- 1/8 teaspoon fine salt (0.75 g)
- 2 large eggs (100 g without shells)
- 3/4 cup part-skim ricotta (180 g), divided: 120 g for batter and 60 g for serving
- 1/3 cup 2% milk (80 ml)
- 1 medium orange: 1 teaspoon finely grated zest (2 g) and 150 g peeled segments
- 1 tablespoon honey (21 g)
- 2 teaspoons neutral oil (10 ml), for the pan
Set out
Mixing bowls, Fine grater, Nonstick skillet or griddle, Wide spatula, Food thermometer
Allergens
Egg, Milk. Check labels and substitutions.
Make it
- Whisk buckwheat flour, baking powder and salt in a bowl. In another bowl, whisk eggs, 120 g ricotta, milk and orange zest. Stir the wet mixture into the dry ingredients just until combined. Rest for 10 minutes.
- Peel the zested orange, removing pith, and separate or slice the segments. Divide the remaining 60 g ricotta and the orange between two plates.
- Heat a large nonstick skillet over medium-low heat. Brush with a little of the measured oil. Use one sixth of the batter for each pancake, spreading to about 4 inches/10 cm; cook in batches without crowding.
- Cook for 2–3 minutes, until edges look set and bubbles stay open on top. Turn and cook for another 1–2 minutes until the centers are set and reach 160°F/71°C. Adjust the heat and use the remaining oil for subsequent batches.
- Serve three pancakes per plate with the prepared ricotta and orange; divide the honey over the two servings.
A weekend batch without a long queue
Cook two or three small pancakes at once rather than one oversized pancake. They are easier to flip and divide into the stated servings. A second skillet shortens the queue if you are doubling the recipe, but give each pan enough attention to keep its heat moderate.
A useful detail
The batter contains no wheat flour, but use buckwheat flour labeled gluten-free if cross-contact is a concern. Do not taste uncooked batter.
Another way
- Replace orange zest and segments with 1 teaspoon lemon zest and 150 g fresh blueberries; the flavor and nutrition estimate will differ.
- Use 180 g well-drained whole-milk ricotta in place of part-skim ricotta if that is what you have.
Keep it well
Refrigerate cooked pancakes and ricotta separately at 40°F/4°C or below within 2 hours, or 1 hour above 90°F/32°C. Use within 3 days. Reheat pancakes to 165°F/74°C; add fresh orange and chilled ricotta afterward. Freeze plain pancakes with paper between them for up to 2 months.