Nigel Slater's Recipe for Ricotta and Pistachio Pancakes

Make the filling: in a mixing bowl, gently mix 250g of ricotta, 250g of mascarpone, the grated zest of 1 small orange, 2 tablespoons of icing sugar and 1 tablespoon finely chopped pistachios.

Melt 30g of unsalted butter in a saucepan, remove from the heat and leave to cool. Put 100g of plain flour in a blender. Mix 1 large egg and an egg yolk, pour 350 ml of milk and add to the flour. Add the butter and reduce briefly to a fine paste. If you have time, let the dough rest for half an hour. Finely grate the zest of 1 small lemon, then add it to the dough.

Melt 50g of butter in a small saucepan, then remove from the heat. Heat a shallow nonstick skillet over medium-low heat, then pour in 1 tablespoon of melted butter. Pour a ladle of batter into the pan and swirl left and right and back and forth until the base is coated in a thin layer.

Cook the pancake over the heat until it is golden on the underside then, using a palette knife, flip it over and cook the other side. Slide onto a warm plate. Add a little more butter to the pan, then repeat until you have 6 thin pancakes.

When the pancakes are cool, divide the filling between them, spreading it well on the surface. Lightly roll up each pancake and place in a shallow, heatproof baking dish. Sprinkle generously with icing sugar. Heat an overhead grill.

Remove skin from 2 medium-sized blood oranges, then cut into wedges. Coarsely chop 2 tablespoons of shelled pistachios. Place the rolled pancakes under the hot broiler for a few minutes until the sugar begins to caramelize. Scatter the chopped oranges and pistachios over the warm pancakes and serve. Enough for 4

The first pancake rarely works. It is a benefit for a cook to eat it with sugar and a squeeze of lemon.

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