Blood Orange Pancakes
A twist on a classic, try out these delicious blood orange pancakes by @into.trends. Quickly and easily whip up multiple pancakes at once using our Griddle & Grill, perfect for feeding the family or just so you can dig in quicker!
Ingredients:
150g plain flour (or gluten free, buckwheat etc.)
1/4 tsp salt
450ml warm milk (or dairy free, almond/ coconut etc)
3 eggs room temperature
30g butter, melted (or coconut oil)
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Coconut Oil for cooking
To Serve
1 blood orange, quartered
Caster sugar for sprinkling
Directions:
- Sift the flour with salt and baking soda, then set aside.
-
In a big bowl, whisk together the eggs, sugar, vanilla, lukewarm milk, and oil/melted butter.
-
Add the dry ingredients, whisking until smooth. The batter should be very pourable. Add more milk if the batter is too thick, or more flour if it is too runny.
-
Attach the griddle plates to both sides of the Griddle & Grill and heat to 180°C.
-
Add a little coconut oil to the plates, it will make the pancakes extra crispy but also provide the griddle with a nice smell.
-
Once the grill is ready, carefully pour the batter onto the grill surface (you can make 2 pancakes at the same time or even 4 small ones). Feel free practice a few times which works best for you. Cook in batches until all the mixture is used.
-
Cook for a minute or less depending on the thickness of your pancake. Once golden, flip over with a plastic spatula and leave to cook for another minute.
-
Serve with the freshly cut blood orange slices and sugar.
