Easy pancakes with sweet orange sauce – goodness and delicious

A simple layered, easy-to-make pancake dessert, filled with fruity bites and cream. Topped with a sweet orange sauce.

Ingredients

Pancake Batter

• 250 g cake flour
• 10 ml (2 t) baking powder
• 1 ml (¼ t) salt
• 2 eggs
• 125 ml (½ C) sunflower oil
• 5 ml (1 t) vinegar
• 750 ml (3 C) milk
• a little sunflower oil for frying

Orange Sauce

• 500 ml (2 C) Rhodes Quality 100 % Orange Fruit Juice
• 190 ml (¾ C) Rhodes Quality Seville Orange Marmalade
• 19 ml (¾ C) orange liqueur (Triple Sec or Cointreau) (optional)
• 30 ml (2 T) lemon juice, freshly squeezed
• 125 ml (½ C) butter, cubed

To Serve

• 1 x 410 g can Rhodes Quality Pineapple Pieces in Syrup, drained
• 4 segmented oranges or naartjies
• whipped cream

 

Method

Pancakes

1. Sift the cake flour, baking powder and salt together.
2. Whisk the eggs, oil, vinegar and milk together.
3. Slowly whisk the egg mixture into the flour forming a thick lump-free batter at first, then as more liquid is added – a smooth pourable batter.
4. Heat a little oil in a non-stick frying pan.
5. Turn the heat to medium and pour off any excess oil.
6. Add about 65 ml to 125 ml (¼ C to ½ C) of batter to the pan and swirl the pan around so that the batter settles in an even layer.
7. Cook the pancake for about 2 minutes or until the base is golden before flipping over the pancake and cooking for a further 1 minute on the other side.
8. Transfer the pancake to a plate and repeat with the remaining batter.

Orange Sauce

1. Place the Rhodes Quality 100% Orange Fruit Juice in a small saucepan.
2. Add the Rhodes Quality Seville Orange Marmalade and heat to boiling point.
3. Reduce the heat and simmer until slightly thickened.
4. Add the liqueur if using and the lemon juice.
5. Increase the heat and bring the mixture back up to just below boiling point.
6. Remove from heat and add the butter, one cube at a time, mixing each cube in well before adding another.

To Serve

1. Layer the pancakes in a stack alternating with a layer of the orange or naartjie segments, the Rhodes Quality Pineapple Pieces, and the cream.
2. Pour the orange syrup over the pancakes and serve.

Recipe courtesy of www.rhodesquality.com