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Buttermilk pancakes with grilled fruit, lemon cream & orange syrup
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Pancakes:

  • 250 g plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon  salt
  • 1 tablespoon sugar
  • 500 ml buttermilk
  • 2 eggs
  • melted butter

Syrup:

  • 150 to 200 g of sugar
  • about 1000 ml of 100% orange juice

Cream:

  • 150 g sour cream
  • 250 g whole cream cottage cheese
  • 2 tablespoons sugar (or to your liking)
  • Juice and peel of one lemon
Pancakes

1. Sieve flour with baking powder, soda, salt, and sugar into a large bowl. Pour in buttermilk and mix with a whisk. Add both eggs and stir until a smooth and uniform batter is formed. Allow it to rest for a few minutes.
2. Heat plancha to medium temperature, ladle your pancake batter onto the heated plancha. Each pancake side should cook from 1.5-2 minutes.
3. When does the pancake need to be turned? You can tell easily - as soon as a lot of small pits start to form on the surface and it is nicely golden underneath.

Syrup

1. Leave the sugar to dissolve in a caramel saucepan without stirring at medium temperature. 
2. Add the orange juice and cook until the volume is reduced to about ¼ and a medium thick syrup is produced. 
3. Keep in mind that as the syrup cools, it will thicken a little. Pour syrup into a dispenser bottle and prepare for serving.

Cream

Whip cream with cottage cheese, sugar, zest and lemon juice into a fine but compact cream and let cool.

Fruit

Stronger fruit for best taste (peaches, apricots, nectarines, and pineapples)

1. Remove the peaches, apricots, and nectarines from the seed and overcook. Peel the pineapple and cut it into small cubes. 
2. Grill the fruit on a hot plancha, chop coarsely and sweeten a little according to your personal preferences. 

Serving

A few mint leaves + walnuts

Spread the pancakes with lemon cream, add pieces of fruit, crushed nuts, a nice dose of orange syrup, and a few mint leaves.

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