These citrus pancakes are a yummy twist on the traditional pancake. For a really indulgent treat serve with a large scoop of creamy ice cream and drizzled with toffee sauce. Once you’re a fan, consider trying this pancake's close relative, the mighty waffle.
Mix the flour and salt together in a large bowl. Make a well in the centre of the flour and crack in the eggs. Mix together the milk and the orange juice in a jug.
Step 2:
Beat the eggs into the flour with a wooden spoon and gradually pour in the milk and orange juice mixture to get a smooth mix similar to single cream. Stir in the oil and allow to stand for 30 minutes before using.
Step 3:
Heat a non-stick frying pan until very hot, and then add a tablespoon of oil. Swirl the oil round the pan and pour the oil into a small bowl. Pour a ladleful of the batter into the pan quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.
Step 4:
Gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.
Step 5:
Fold the pancakes and serve with a scoop of ice cream and a generous drizzle of chocolate sauce. Why not check out our recipes and make your own homemade ice cream to accompany your pancakes.
Ingredients
MetricImperial
For the Pancakes
125gAllinson's plain white flour
PinchSalt
2Large free range eggs
210mlWhole milk
90mlOrange juice
1 tbspVegetable oil
For the Filling
To serveIce cream
To serveAskey's treat toffee sauce
Utensils
Large mixing bowl
Whisk
Non-stick frying pan
Greaseproof paper
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Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
