So… I have always loved those delicious little round pancakes you can sometimes get at a Christmas market and when I stumbled upon an Aebelskiver (a pan that has rounded mounds in to create rounded pancakes or takoyoki) during an Amazon shop I just had to get it. This then meant that I had to make some pancakes (obviously) so this evening I made what can only be described as a bit of a mess to be honest. I wanted to make the perfect Orange and Cinnamon Pancakes but after around 30 attempts I finally managed to create a good rhythm of creating these rounded pancakes so, as I am sure you guys are way better at flipping tiny pancakes – here is the delicious recipe! Whilst the Orange and Cinnamon Pancakes definitely don’t look like they probably should, they are SO fluffy and delicious and they may be a bit tricky to get the hang of but well worth the effort put in (although I could do with more practice I think)…
- 125g plain flour
- ½ tsp baking powder
- Pinch of salt
- 1 tsp ground cinnamon
- 200ml buttermilk (200ml milk and half a lemon juice if you don’t have buttermilk to hand)
- 2 large eggs, separated
- 1 orange, zested
- 1 half orange juice
- 60g butter, melted and cooled, plus extra for greasing
- 2 tbsp caster sugar
- icing sugar, to dust
- In a bowl, mix together the flour, baking powder, salt and cinnamon. In another bowl, mix together the egg yolks only, the buttermilk, orange zest and juice and butter. Pour these ingredients into the dry and mix until you have a silky smooth batter.
- Whisk the egg whites until stiff. Use electric if you can as this will save you an awful lot of time and when you have stiff whites, add in your caster sugar and whisk again for around 20 seconds. Fold the egg whites into your batter but do not whisk.
- I used butter to start with in the aebleskiver pan but found coconut oil far better. The pan heats up very quickly so keep it on a low-medium heat. Spoon 1 tbsp batter into each hole and allow to cook and set for about 1 min. Now this is where I definitely failed – in order to get these perfect, you must have a pointed palette knife or something that can easily slip underneath each pancake ball. I used a tea spoon as I had no idea where my palette knife has got to. Turn the pancake ball to the side a tad and add in some more batter and allow to set for around 30 seconds before flipping once more. Keep rotating until you have a fluffy golden puff.
- Drizzle your Orange and Cinnamon Pancakes with maple syrup or dust with icing sugar and serve warm!
If you love this recipe, I think you might like my Pumpkin Pie served with Caramelised Pecans, which can be found here.