Maple Citrus Pancakes
Fluffy American-style pancakes flavoured with citrus zest and topped with citrus segments and maple syrup.
Substitutes?
- No orange? Use mandarins, clementines, grapefruit or satsumas instead.
- No olive oil? Use any neutral oil instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
1 orange (zest and segments)
1 egg (large)
150 ml whole milk
150 g self raising flour
1 tsp baking powder
a pinch of salt
1 tbsp olive oil (for cooking)
4 tbsp maple syrup (for serving)
Recipe:
In a large mixing bowl, add the egg, milk and orange zest. Whisk to combine.
Add the flour, baking powder and salt. Gently whisk until combined. Do not over mix the batter.
Let the batter stand for 10 minutes. In the meantime, peel and cut the orange segments.
Heat a non-stick frying pan over a medium heat and add a little oil. When it's hot, add a ladle of batter - or two if your frying pan is big enough to cook two pancakes at the same time. It will seem very thick but this is how it should be. Wait for about 3 minutes until the top of the pancake begins to bubble, and the edges begin to set. Flip it over and cook for another two minutes until both sides are golden brown and the pancake has risen to about 1cm thick. If the pancake is too dark, reduce the heat slightly for the next round.
Repeat until all the batter is used up. You can keep the pancakes warm in a low-heat oven, but they taste best fresh out the pan.
Serve with orange segments and a good drizzle of maple syrup. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
