Pancakes with orange & cardamom butter sauce
50 mins cooking time
Orange pancakes with cardamom and pistachio are a crowd-pleasing choice when you want to treat your family and friends to a delicious dessert or afternoon snack. This syrupy caramel with orange and cardamom elevates your pancakes to a whole new level. And the chopped pistachios on top bring a crunchy element to the otherwise soft and buttery dish. In short, these orange pancakes with caramel sauce are a feast for your senses and as delightful to bake as they are to serve.
Pancakes with orange & cardamom butter sauce
Orange pancakes with cardamom and pistachio are a crowd-pleasing choice when you want to treat your family and friends to a delicious dessert or afternoon snack. This syrupy caramel with orange and cardamom elevates your pancakes to a whole new level. And the chopped pistachios on top bring a crunchy element to the otherwise soft and buttery dish. In short, these orange pancakes with caramel sauce are a feast for your senses and as delightful to bake as they are to serve.
Orange pancakes with cardamom and pistachio are a crowd-pleasing choice when you want to treat your family and friends to a delicious dessert or afternoon snack. This syrupy caramel with orange and cardamom elevates your pancakes to a whole new level. And the chopped pistachios on top bring a crunchy element to the otherwise soft and buttery dish. In short, these orange pancakes with caramel sauce are a feast for your senses and as delightful to bake as they are to serve.
Method
1
Place the flour and pinch of salt into a large bowl. Make a well in the centre of the flour, then add the eggs. Slowly add the milk, whisking continuously until you have a smooth batter. Cover and put into the fridge for 30 minutes, to cool. If the batter mixture feels too thick then add a little more milk (the consistency should be similar to that of single cream).
2
To make the orange and cardamom sauce, heat the sugar in a non-stick pan, over a low heat. When it has dissolved, turn the heat up and cook until it turns a caramel colour. Add a chunk of the cold Lurpak® butter one at a time, and whisk until melted. Add the remaining sauce ingredients and simmer for 5 minutes. Set aside until you’re ready to serve.
3
To cook the pancakes, get a 20cm non-stick frying pan or crepe pan. Place over a medium heat and add a small knob of Lurpak® butter. Swirl the butter around the pan then add a ladle of pancake batter. Again, swirl the batter around the pan until it is covered and cook for 1 minute. Flip the pancake and cook on the other side for a further minute – plate-up and set aside. Continue until all the batter is used.
4
When you’re ready to serve, fold the pancakes into quarters. Add them back to the pan and cook for a further 2 minutes. Plate-up, sprinkle with the chopped pistachio and serve.
