Orange Caramel Pancakes
These warm, silky, glossy and saucy pancakes are inspired by the classic and ever delicious Crepes Suzettes. Once cooked, the pancakes are tossed in a sweet, citrusy, caramelised sauce that coats and soaks each pancake - which then act as a vessel for melty vanilla ice cream. The recipe serves two but you’re welcome to double the recipe and cook the pancakes in the sauce in two batches for the optimal pancake to sauce ratio.
80g plain flour
1 tbsp light brown sugar
⅛ tsp salt
200ml plant based milk
1 tbsp oil (or melted butter)
4 tbsp caster sugar
200ml orange juice
1 orange, zested
1 lemon, zested and juiced
50g plant based butter
Plant based vanilla ice cream
1 orange, sliced and zested
Start by making the pancakes. In a bowl combine the flour, sugar and salt and whisk together. Stir in the milk and oil and whisk until smooth.
Heat up a non stick pan over medium heat and brush it lightly with plant based butter.
Add a ladleful (around ¼ cup) of batter to the pan and quickly swirl it around to evenly coat the pan. Cook the pancake on the first side for around 2-3 minutes, until the edges are golden and the top looks set. Flip the pancake and cook it for 1-2 more minutes, until golden. Transfer the pancake to a plate.
Repeat with the rest of the batter, brushing the pan lightly with butter between each pancake. You should have 4 pancakes. Once all the pancakes are cooked, set them aside while you prepare the sauce.
Into a small bowl, add the caster sugar, orange juice, orange zest, lemon juice and lemon zest and mix to combine.
Heat the butter in a nonstick pan, and once melted, pour the orange and butter mixture in. Bring it to a gentle simmer while the sugar dissolves, then cook it for 2-3 minutes, until it starts to thicken.
Add the first pancake to the pan and let it cook for 30 seconds to allow it to soak up the sauce. Fold it half, then in half again - making it a triangular shape. Remove it from the pan and repeat the process with the remaining 3 pancakes, until they’re all soaked in the sauce .
Add the four folded pancakes back into the pan and heat them up for 1-2 more minutes, whilst gently shaking the pan.
Serve them warm topped with a scoop of vanilla ice cream, orange slices and orange zest.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.