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Seasonal pancakes with cinnamon and orange

Seasonal pancakes with cinnamon and orange

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.

45 min 20 pcs
Starchy Warm Brown Spice

ingredients

Orange cream

  • 1¼ cups sour cream 30%
  • 2 tsp finely grated orange zest
  • 1 tbsp orange juice
  • 2 tsp vanilla sugar

Pancakes

  • 2 eggs
  • 4⅖ ounces sugar
  • ½ tsp coarse salt
  • 7 ounces plain flour
  • 2 tsp baking powder
  • 1½ tsp ground cinnamon
  • 1½ tsp ground cardamom
  • 1¼ cups milk
  • 1¾ ounces butter – melted

Garnish

  • oranges

Serve with

  • 1¾ ounces roughly chopped candied almonds
  • 2 oranges in fillets

preparation

1. 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.

2. 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.

3. Heat up a frying pan nice and hot and pour out 3 portions of batter (approx. 3½ tablespoons each). Cook the pancakes for about 1 min. on each side over medium heat, then remove from the pan and keep warm. Repeat the process with the remaining batter.

4. 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.