This sweet pancake dessert takes a classic and gives it a luxurious twist. Fluffy, golden pancakes are folded around chopped nuts and dried fruit, then drizzled with a luscious honey-orange sauce that’s as bright and zesty as a burst of sunshine on a cloudy day. It’s a dessert that bridges seasons—warming enough for winter, yet light and citrusy enough to serve in summer.
The honey sauce is the heart of this recipe, infused with fresh orange juice and just a touch of butter for richness. Cornflour helps thicken it to a silky consistency that clings beautifully to the pancakes. A scatter of chopped mixed nuts adds a satisfying crunch, while the dried fruit lends natural sweetness and chew.
Tip for Serving:
Serve these pancakes warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re hosting a weekend brunch or just treating yourself on a quiet afternoon, this dessert delivers on both comfort and elegance.
Ingredients
For the pancake batter
- 4 cups 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 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:
- Sift flour, baking powder, and salt into an electric mixer bowl.
- Add eggs and melted butter; stir to combine.
- Mix milk and water, then gradually add to the flour mixture while mixing until smooth.
- Let batter rest for 30 minutes.
Cook the Pancakes:
- Prepare a non-stick pan (rub with salt if using cast iron/other pan to prevent sticking).
- Heat pan, add a little sunflower oil or melted butter.
- Pour ¼ cup (60ml) batter, swirl to coat base.
- Cook 2-3 minutes until golden, flip, and cook 1-2 minutes more.
- Repeat, brushing pan as needed.
Make the Sauce:
- Heat orange juice in a saucepan over medium heat.
- Stir in butter and cornflour mixture.
- Add honey, whisk until thickened to a pourable consistency; adjust sweetness.
Assemble:
- Sprinkle nuts and dried fruit on half of each pancake.
- Fold in half, then into a triangle.
- Arrange on a platter, drizzle with warm sauce.
Serving Suggestion:
- Add whipped cream or vanilla ice cream if desired.
Warm Pancake Triangles with Sweet Citrus Glaze
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Add whipped cream or vanilla ice cream for an extra indulgent touch.