Nigel Slater’s recipe for pancakes with ricotta and pistachio

Not just pancakes, but particularly luxurious, rich and flavoursome pancakes

Make the filling: in a mixing bowl, gently stir together 250g of ricotta, 250g of mascarpone, the grated zest of 1 small orange, 2 tbsp of icing sugar and 1 tbsp of finely chopped pistachios.

Melt 30g of unsalted butter in a pan, remove from the heat and allow to cool. Put 100g of plain flour into a blender. Mix together 1 large egg and an egg yolk, pour in 350ml of milk and add to the flour. Add the butter and process briefly to a thin batter. If there’s time, let the batter rest for half an hour. Finely grate the zest from 1 small lemon, then stir into the batter.

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