Warm Pancake Triangles with Sweet Citrus Glaze
A golden pancake dessert layered with nuts, dried fruit, and drizzled in a sweet orange and honey sauce.
Equipment
- Non stick pan or heavey based pan
Ingredients
For the pancake batter:
- 4 cup flour
- 4 tsp baking powder
- 4 eggs
- 500ml water
- 500ml milk
- 125g melted butter
- 1 tsp salt
- sunflower oil for frying
For the sauce:
- 500ml orange juice
- 125ml honey adjust based on the sweetness of oranges
- 2 tbsp cornflour (Maizena) mixed with a little orange juice
- 2 tbsp butter
- 200g chopped mixed nuts and dried fruit more if desired
Instructions
Make the pancake batter:
- In the bowl of an electric mixer, combine sifted flour, baking powder, and salt.
- Add the eggs and melted butter, stirring to combine.
- Mix the milk and water together. Gradually add to the flour mixture while mixing until smooth.
- Let the batter rest for at least 30 minutes.
Cook the pancakes:
- Prepare a non-stick pan, or if using cast iron pan or other pan, rub it with salt (this helps to prevent them sticking).
- Heat the pan and add a small amount of sunflower oil or melted butter.
- Pour about ¼ cup (60 ml) of batter into the pan, swirling to coat the base.
- Cook for 2–3 minutes until golden underneath, then flip and cook the other side for 1–2 minutes.
- Repeat with the remaining batter, brushing the pan as needed.
Make the sauce:
- In a saucepan, heat the orange juice over medium heat.
- Stir in the butter and the cornflour mixture.
- Add the honey and whisk continuously until the sauce thickens to a pourable consistency. Adjust sweetness to taste.
Assemble:
- Sprinkle each pancake with chopped nuts and dried fruit on one half.
- Fold the pancake in half, then fold again to form a triangle.
- Arrange on a serving platter and drizzle with warm honey-orange sauce before serving.
Serving Suggestion:
- Add whipped cream or vanilla ice cream for an extra indulgent touch.