Tue. Sep 29th, 2020

The Ultimate Pancake Dessert with Nuts, Honey and Oranges

It’s flipping easy work to make this layered pancake dessert, filled with dried fruit and nuts and topped with a delicious sauce.

the ultimate pancake dessert with nuts honey and oranges - The Ultimate Pancake Dessert with Nuts, Honey and Oranges

Pancakes may not make the world go round, but they certainly can be what makes the ride worthwhile. And let me tell you this pancake dessert is definitely worth it!

This recipe is for soft fluffy pancakes which are filled with crunchy fruit and nuts, drizzled with a honey and orange sauce. Stack them high and watch the family dig in. The best part is that is fail-safe recipe so get flipping!

Orange and Nuts Pancake Dessert Recipe

5 from 1 vote

Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

20

minutes

Cooking time

30

minutes

Servings

8

Total time

50

minutes

A delicious pancakes dessert with dried fruit and nuts and fresh oranges.

Ingredients – BATTER

  • 4 cups flour

  • 4 teaspoons baking powder

  • 4 eggs

  • 500 ml water

  • 500 ml milk

  • 125 g melted butter

  • 1 teaspoon salt

  • sunflower oil

  • INGREDIENTS – SAUCE
  • 500 ml orange juice

  • 125 ml honey (if the oranges are not sweet enough, you can add more honey)

  • 2 teaspoons cornflour (Mazeina)

  • 2 tablespoons butter

  • 200 g chopped mixed nuts and dried fruit of your choice (you can use more)

Method – BATTER

  • In the bowl of an electric mixer add the sifted flour, baking powder and salt.
  • Add eggs and stir with a spoon, then add melted butter.
  • Mix until almost smooth.
  • Combine the water and milk.
  • Add a little of the water and milk and stir, add the rest of the liquid and mix with your electric mixer.
  • Mix until smooth and let it rest for at least half an hour.
  • METHOD – PANCAKES
  • TIPS: Prepare your frying pan by rubbing it with salt to ensure it does not stick. If the batter breaks while turning, add ½ a cup of water to the batter. When the reach the end of the batter, it might have thickened again, just add more little water.
  • Heat a frying pan, keeping in mind you will have to adjust your heat as you go along.
  • Add a little oil to start. You might not need it for all the pancakes.
  • Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, swirl around to ensure the bottom is covered.
  • Cook for 2 to 3 minutes, (depending on your heat) turn over.
  • Cook until lightly browned, takes about 1 to 2 minutes. Set aside.
  • Repeat with remaining batter, brushing the pan with melted butter or oil between batches
  • METHOD – SAUCE
  • Heat the orange juice, add the butter and cornflour that has been mixed with a little orange juice, add the honey.  Mix over medium heat until thickened.
  • METHOD – ASSEMBLY
  • On each pancake, nuts and dried fruit to one half, fold over the remaining side and fold again to form a triangle.
  • Pack neatly on your chosen serving plate.
  • Repeat until you have done all the pancakes.
  • Before serving drizzle the sauce over the pancakes.

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