Seasonal pancakes with cinnamon and orange

Total 45 min

Greet snowstorms and snowflakes with orange and pancakes – our recipe for Seasonal pancakes with cinnamon and orange is the perfect cure for moody winter evenings in need of sprucing up. Garnished with homemade orange cream and candied almonds, these savoury treats might just make it through spring as well.

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Seasonal pancakes with cinnamon and orange

Ingredients

Orange cream

3 dl sour cream 30%
2 tsp finely grated orange peel, unsprayed
1 tbsp orange juice
2 tsp vanilla sugar

Pancakes

2 eggs
125 g sugar
½ tsp coarse salt
200 g plain flour
2 tsp baking powder
1½ tsp ground cinnamon
1½ tsp ground ground cardamom
3 dl milk
50 g butter – melted

Garnish

oranges

Serve with

50 g roughly chopped candied almonds
2 oranges in fillets

Preparation

Orange cream

For the Orange cream: Using a hand mixer, beat the sour cream with the orange zest, orange juice and vanilla essence until light and frothy. Cover the mixture and refrigerate.

Pancakes

For the pancakes: Beat together the eggs, sugar and salt until light and fluffy.

Combine the flour, baking powder, cinnamon and cardamom in a bowl and sift into the egg mixture.

Add the milk and melted butter and stir until smooth.

Heat up a frying pan nice and hot and pour out 3 portions of batter (approx. 50 ml each).

Cook the pancakes for about 1 min. on each side over a medium heat, then remove from the pan and keep warm.

Repeat the process with the rest of the batter.

Serve the pancakes in stacks topped with a spoonful of orange cream. Garnish with orange fillets and sprinkle with candied almonds.

Serve immediately with the rest of the orange cream and orange fillets in separate bowls.

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