Recipe: Spiced Ricotta and Orange Pancakes With Warm Chocolate Sauce

By Nadia Arumugam

English pancakes can be served with as many toppings as one can imagine, but the combination of cinnamon-laced ricotta and rich chocolate sauce is sure to please.

Makes 8

    • 8 English pancakes
    • 2 large oranges
    • 1 fifteen-ounce tub of ricotta cheese
    • 2 to 3 tablespoons honey
    • 12 teaspoon cinnamon
    • 7 ounces semisweet chocolate
    • 1 cup cream

Finely grate the zest of one orange and set aside. Peel and segment the oranges, making sure you remove all the white pith. Place in a bowl and set aside.

Make the ricotta filling by combining the ricotta, two tablespoons honey, cinnamon, and orange zest in a bowl. Beat until smooth. Taste and add a little more honey if you feel it isn't sweet enough.

To make the warm chocolate sauce, place the dark chocolate and cream in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water) until the chocolate melts. You can also place the chocolate and cream in a non-metallic bowl and heat on medium heat in the microwave for two minutes until the chocolate has melted. Whisk the mixture occasionally until a thick sauce forms.

To serve, dollop two tablespoons of the ricotta filling in the center of each pancake. Top with a few orange segments, then fold the sides over. Drizzle with the chocolate sauce and serve immediately.

To read Nadia Arumugam's post about England's pancake-centric version of Mardi Gras, click here for the story.

This article available online at:

http://www.theatlantic.com/health/archive/2010/02/recipe-spiced-ricotta-and-orange-pancakes-with-warm-chocolate-sauce/36003/