With the wonderful aromas of warm spice and fragrant citrus, this special Christmas breakfast will get the whole family’s stamp of approval. Fluffy bites of golden pancake are perfected with a drizzle of sweet syrup made from scratch with fresh oranges.
Pancakes: Whisk together milk and lemon juice; let stand for 10 minutes. In large bowl, whisk together flour, sugar, baking powder, baking soda, Cinnamon, Nutmeg and salt; set aside. In another bowl, whisk together eggs and milk. Stir in melted butter, lemon zest and orange zest. Pour milk mixture over dry ingredients. Whisk until just combined. (Do not over mix. A few lumps are okay.) Let batter rest for 10-15 minutes. If batter is too thick, thin with touch milk.
Heat large non-stick pan over medium heat; brush with some of the oil. Once pan is hot adjust heat to medium-low. Using 125ml (4fl oz) batter per pancake, cook pancakes in batches, until bubbles start to form, about 1-2 minutes. Flip and cook until golden on the bottom, about 1-2 minutes. Brush pan with more oil as needed.
Orange Syrup: Meanwhile, slice off the top and bottom of oranges. Stand fruit on one of the cut ends. Slice off the outer peel following the natural curve of the fruit, trying to remove the bitter white pith. Working over a bowl to catch all the juices and using the membranes as a guide, cut each segment free from its membrane, letting it fall into the bowl; set aside.
Combine orange zest, orange juice, sugar, lemon juice in fry pan; bring to a boil. Cook for 2-3 minutes or until sugar melts and syrupy. Fold in orange supremes, extra juices and vanilla extract.
Serve pancakes with orange syrup and sprinkle of cinnamon.
Tip: Serve pancakes with whipped cream and berries.
|Per serving*||%RI** per serving*|
|Energy||1568 kJ/375 kcal|
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