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Seasonal pancakes with cinnamon and orange

Seasonal pancakes with cinnamon and orange

Cook 45 mins 20 pcs

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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Orange cream

  • 3 dl creme fraiche 30%
  • 2 tsp finely grated orange peel, unsprayed
  • 1 tbsp orange juice
  • 2 tsp vanilla sugar


  • 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


  • oranges

Serve with

  • 50 g roughly chopped candied almonds
  • 2 oranges in fillets


Orange cream

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

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

4. Add the milk and melted butter and stir until smooth.

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

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

7. Repeat the process with the rest of the batter.

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

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