Spiced teff & buckwheat pancakes, blood orange, vanilla ricotta

Spiced teff & buckwheat pancakes, blood orange, vanilla ricotta

I recently learned of a flour that’s used quite a lot throughout Ethiopia. Teff flour. It’s gluten free, it’s high in calcium, fiber and iron. So what’s it doing on this site? Well, it’s always nice to try new things and play around with them. Teff on its own, I’ve learned, results in a crumbly texture when used in something like a batter so I mixed in a third of buckwheat to help prevent this in the pancakes I’ve made here. I’ve thrown in a bunch of spices like ginger, cinnamon, nutmeg and cloves, a dash of molasses, mimicking the flavours of gingerbread.

Seeing we have blood oranges in season right now I thought I’d bring them to my little breakfast party plus a nice and creamy, slightly sweetened vanilla ricotta. An extra drizzle of something sweet is always a good idea so the jar of Urban Beehive honey I grabbed at Petty Cash Cafe came in handy. I infused a little blood orange zest into it to marry with the other components in this recipe. The result? Some delightfully fluffy and posh little pancakes that’ll brighten up any brekkie table. You could even make the batter the night ahead in readiness for the morning cook-up.

Spiced teff & buckwheat pancakes with blood orange recipe

spiced teff & buckwheat pancakes, blood orange, vanilla ricotta

makes 28

 

ricotta:

  • 300 g ricotta
  • 1/3 cup cream
  • 3 tsp caster sugar
  • ½ tsp vanilla paste

 

Combine all ingredients, mix well and refrigerate.

orange honey:

  • 3 tbsp honey
  • 1 tbsp blood orange zest, finely grated

 

Combine the honey and zest in a small saucepan over low heat and allow to simmer for 1 minute. Set aside. Alternatively heat in the microwave for 1 minute on medium setting.

pancakes:

  • 1½ cups teff flour
  • ½ cup buckwheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2½ tbsp coconut sugar, finely grated
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • ¼ tsp ground nutmeg
  • 2 tbsp fresh ginger, finely grated
  • 1 tsp stem ginger, finely grated
  • 2 eggs
  • 1 tbsp molasses
  • 2 cups buttermilk
  • Butter, coconut oil or canola oil spray, to cook
  • Pistachio nuts, roughly chopped, to garnish
  • Blood oranges, peeled and segmented. Use as many or as little as you want.

 

Combine the flours, baking powder, baking soda, coconut sugar and dried spices in a mixing bowl. Whisk the ingredients well.

In a separate bowl combine the fresh and stem ginger, eggs, molasses and buttermilk. Beat well and add to the dry ingredients. Mix well.

Heat a flat pan over medium flame and grease the base with a little butter, coconut oil or a spray of canola oil. Drop 2 tablespoons of the pancake mixture onto the pan and allow to cook until a little dry around the edges and bubbles have formed on top, about 1½ minutes. Flip the pancakes and cook on the other side for another minute, or until golden. If you want larger pancakes use a 1/3 cup measure, or whatever you desire.

To assemble, layer the pancakes with the orange segments, top with the vanilla ricotta and drizzle with honey. Scatter over the pistachio’s and serve.

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