Orange season is coming to an end and this, for me, is a good way of bidding farewell to the glorious fruit. By no means are these breakfast pancakes, they’re light, aromatic and dreamy puddings to be eaten after dinner in the garden to on balmy evenings. The pancakes are sodden with orange juice and the only adornment is a prolific sluicing of orange blossom syrup for its floral sharpness.
What you will need – (for 10 small pancakes)
- Oat flour – 1/2 cup
- Coconut Sugar – 2 teaspoons
- Egg – 1 large
- Butter – 1 tablespoon
- Milk – 1/4 cup
- Labneh – 2 tablespoons (sub with greek yogurt)
- Baking powder – 1/2 teaspoon
- Cardamom powder – 1 pinch
For the syrup –
- Coconut Sugar – 3 tablespoons
- Water – 1/4 cup
- Juice of half a lemon
- Orange blossom water – 2 teaspoons
For serving –
- One handful of hulled pistachios and a squirt of fresh orange juice
- Start with the syrup, combine coconut sugar, water and lemon juice in a small saucepan.
- Swill the pan to help the sugar dissolve and when it does, reduce the heat and let it simmer for 5-7 mins.
- Once it turns syrupy, turn the heat off and stir in 2 teaspoons of orange blossom water.
Set aside to cool.
- For the pancakes, combine labneh and milk in a large bowl. Whisk to break down all the labneh lumps.
- Whisk in the egg and butter followed by all the dry ingredients. The mixture will stiffen into a thick, fluffy batter immediately.
- Use about 2 tablespoons of batter for 1 pancake and cook till golden brown on each side.
- To serve, drizzle pancakes with cold syrup, add pistachios and a squirt of fresh orange juice.
Storage notes –
Pancakes can be made and kept warm for a couple of hours in the oven.
The syrup can be made in a bigger batch and stored in the refrigerator. Make sure to bring it to room temperature before serving.
If you make this recipe, you know the drill: Let me know!