Orange, pecan & maple syrup pancakes
Pancakes with orange, pecan & maple syrup recipe
- 4 oranges
- 175g / 6oz plain flour
- 7.5ml / 11/2 tsp baking powder
- 5ml / 1 tsp ground cinnamon
- 60ml / 4tbsp caster sugar
- 2 large British Lion eggs
- 200ml / 7floz milk
- 75g / 3oz raisins
- a little oil for frying
- 50g / 2oz pecan nuts
- 60ml / 4tbsp maple syrup
- 5ml / 1tsp arrowroot
- Greek yoghurt to serve
- Finely grate the rind of 1 orange into a large bowl. Sift over the flour, baking powder and cinnamon, stir in the sugar. Beat the eggs and milk into the dry ingredients to make a thick, smooth batter. Stir in the raisins. Leave to stand for 20 minutes.
- Heat a frying pan, brush with oil, then pour in two or three 30ml/2tbsp heaps of batter. Cook over a medium heat for 2 minutes or until bubbles form on the surface and the base is golden. Flip over the pancakes and cook for a further 2 minutes or until the base is golden. Transfer to a clean tea towel, this keeps them warm. Repeat to make 12 pancakes.
- Use a zester to remove the peel from the remaining oranges. Cut away the skin and pith from the oranges, then cut the flesh into segments, place in a pan with any juices. Blend the arrowroot to a smooth paste with a little cold water then place in a pan with the pecans and maple syrup. Bring to the boil stirring until the sauce thickens. Serve the pancakes warm with the orange sauce and Greek yoghurt.