CARROT CAKE PANCAKE STACK WITH ORANGE CREAM CHEESE

Who knew that the combination of fluffy American pancakes and the sweet and spicy flavours of a classic carrot cake could be such a dream team?

Serves 4 (makes around 12 pancakes) • Ready in 25mins

for the pancakes:

2 carrots, grated

50g unsalted butter, melted 400ml milk

8tbsp ricotta (from a 250g pot) 1tsp each ground cinnamon and ground ginger

½tsp allspice

2tsp vanilla bean paste zest of 1 orange

1tsp baking powder

280g plain flour

4 eggs

60g unsalted butter, melted, for cooking for the orange cream cheese: 4tbsp ricotta

1tbsp icing sugar zest of ½ orange for the topping: maple syrup

1 orange, peeled and cut into segments

1 Whisk all the pancake ingredients in a large bowl. Melt a little butter in a frying pan over a medium-high heat. Ladle a spoonful of the mix. Once holes appear in the centre, flip the pancake and cook until it springs back when pressed. Remove. Repeat to make 12.

2 For the orange cream cheese, mix the ricotta, icing sugar and orange zest in a small bowl. Stack with the pancakes. Drizzle with maple syrup and top with orange segments to serve. Per serving: Cals 723, Fat 39g,

Sat fat 21g, Carbs 69g w&h