Choc 'n' orange

90g plain flour
20g cocoa powder
25g caster sugar
1 large egg
300ml semi skimmed milk
½ tsp vanilla essence
FryLight
Filling:

2 medium oranges
250g tub ricotta cheese
25g plain chocolate, grated
25g sugar
Make the filling: grate the zest from one of the oranges into a bowl.
Cut away the peel and pith from both oranges and cut into segments, allowing the juice to drip into the bowl, but put the segments on a plate to one side.
Beat the ricotta into the orange rind and juice until smooth and fold in the grated chocolate and sugar.
To make the pancakes: sift the flour and cocoa into a bowl, add the sugar. Beat the egg, milk and vanilla extract together then add to the dry ingredients and whisk to make a smooth batter.
Cook the pancakes and place a tablespoon of the ricotta filling onto each pancake and either roll up or fold into a cornet, decorate each with 2 orange segments.


Blueberries - US style

120g plain flour
1 tsp baking powder
1 tbsp caster sugar
2 eggs, separated
FryLight
1 tsp vanilla extract
150ml semi-skimmed milk
200g blueberries
1 medium orange
2 tbsp runny honey
To make batter: put flour, baking powder caster sugar, egg yolks, vanilla and milk into a bowl, beat to make a thick and smooth batter. Whisk the egg whites until stiff then carefully fold into the batter with 75g of the blueberries. Set aside.
Grate the zest from the orange into a small pan, add the juice and honey. Bring to simmer and cook until syrupy, add the rest of the blueberries and cook for 3-4 minutes until they release some juice and just begin to soften. Remove from heat.
Cook the pancakes and serve with the blueberry sauce drizzled over.