180g Coop ricotta
150ml local semi-skimmed milk
2 local free range eggs, separated
125g Coop plain flour
1 tsp Coop baking powder
Zest of 1 orange
60g bag Coop mixed nuts
1 tbsp Coop olive oil
125g Coop mincemeat, warmed
100ml local double cream, whipped
Preheat the oven to 200°C/fan 180°C/Gas 6.
To make the pancake batter, beat together the ricotta, milk and egg yolks, then add the flour, baking powder and half the orange zest.
Mix until smooth.
In a separate bowl, whisk the egg whites until stiff, then carefully fold into the pancake batter.
Spread the nuts out on a baking tray and roast in the oven for 5-6 mins, until lightly browned.
Heat a little of the oil in a large nonstick frying pan. Working in batches, drop generous tablespoons of the batter into it.
Cook for 3-4 mins on a low heat, flip over and cook until golden and puffed up.
Keep warm while you cook the rest of the pancakes in the remaining oil.
Roughly chop the cooled nuts.
Layer the pancakes, 3 per person, with the mincemeat, then top with the cream, nuts and remaining zest.