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Blood Orange Syrup Pancakes
Break out of a lemon and sugar rut next time you make pancakes with our Blood Orange Pancake recipe from @theaev. Weekend brunch made that bit extra special.
- Serves: 4
- Time: 20 mins
- Difficulty: Easy
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Bringing seasonal citrus into the mix with a simple syrup is so worth it. It’s important to rest your pancake batter for the silkiest texture. If you’re hosting, keep the pancakes warm under a tea towel so everyone can sit down and enjoy their breakfast together.
- Step 1Give the Jaffa Cakes an hour or two to sit at room temperature before serving, to let the chocolate set and the jelly re-solidify.
- Step 2Zest one orange, and juice it, then juice the two remaining oranges (juice of 3 oranges in total). To make the blood orange sauce, add the sugar, orange juice and zest into a small saucepan. Heat up until the sugar dissolves, then stir and add the butter in chunks, whisking constantly to emulsify into the sauce. Add in your orange slices and the pinch of salt, then gently reduce the sauce for a few minutes to thicken.
- Step 3Heat a frying pan on a medium heat. Loosen your batter with the remaining 100ml milk and whisk well. Add a small knob of butter and brush it across the surface with some kitchen towel, then when the pan is hot, pour in enough batter to just coat the pan then move the batter around to the edges of the pan by picking up the pan and swirling and tilting your wrist. Cook for 40-45 seconds then flip and cook for 30 seconds more until golden brown. Repeat until you have run out of the batter, and keep the pancakes on a plate in a pile under a teatowel.
- Step 4Fold your pancakes into triangles, then drizzle over your orange sauce and a little extra butter if desired. Serve with icing sugar if you like.
- For the Batter
- 2 eggs
- 2 tbsp butter
- 1½ cups milk total
- 1¼ cups all-purpose flour
- Pinch of salt
- For the Syrup
- 5 tbsp superfine sugar
- 5 blood oranges
- 4 tbsp butter, cubed
- Pinch of salt
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