These fluffy souffle-style pancakes with orange flavour have whipped egg whites folded under the batter that make them light and airy. Served with fresh ricotta, toasted almonds and maple syrup, this is the type of breakfast you want to be pampered with on a weekend.
In a bowl combine the buttermilk and egg yolks. Add grated zest of an orange.
Cut the orange in half and squeeze the juice out. Add 2 tablespoon of the orange juice to the mixture. Whisk well and add the melted butter. Set aside.
Sift the flour into a large bowl and add baking powder, sugar and salt.
Slowly add the buttermilk mixture into the flour mixture. Be careful not to overmix.
In a clean bowl whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter using a kitchen spatula.
Cooking the Pancakes
Melt a small amount of the remaining butter in a non stick pan and heat over medium-low heat.
Add ¼ cupful (or a ladle) of the batter into the hot pan.
Cook for about 4 minutes over medium heat until the pancake is cooked halfway. The pancake should be golden brown on the underside and dry at the edges. Flip and cook the other side for another 2 minutes
Cook the remaining pancakes whilst keeping the others in a warm oven until its time to serve
For the Toppings
Dress the pancakes with a spoonful of fresh ricotta and sprinkle toasted almonds. Dust some icing sugar and finally drizzle maple syrup over the top.