For the pancakes
250g ricotta cheese
2 tbsp castor sugar
2 large eggs, separated
1 orange: grated zest for batter; peeled and sliced to serve
60g plain flour
2 tbsp melted butter
1-2 oranges, peeled and sliced
2 tbsp chopped pistachio nuts
Clear honey, for drizzling
1. To make the pancakes: heat the oven to 160°C for keeping the pancakes warm. Put ricotta, sugar and egg yolks in a large mixing bowl and beat well with electric beaters. Add the orange zest, flour and a pinch of salt, and fold in to make a smooth batter.
2. Whisk the egg whites, with clean beaters, in another bowl, to soft-peak stage, then fold into the batter mixture.
3. Warm a non-stick pan on a medium heat, then add a little of the butter. When it starts to sizzle, put 4-6 heaped tbsp of mixture (about 5cm in diameter) into the pan and cook for 1-2 min on each side until slightly puffed up and golden. Keep cooked pancakes warm in oven on a baking tray.
4. Stack 3 pancakes per person on a plate, layering with orange slices. Sprinkle with pistachio nuts and drizzle with honey.