Orange Pancakes

Orange Pancakes

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An easy and delicious recipe for fresh orange pancakes that will surely become a favorite breakfast.
Servings: 14 pancakes
Calories: 207
Prep Time 15 minutes
Cook Time 25 minutes
Standing 1 day 30 minutes


  • 6 oz plain white flour
  • pinch of salt
  • 2 tsp caster sugar
  • 2 large eggs
  • 1 large egg yolk
  • 16 floz milk
  • 2 oz butter melted

for the orange sauce

  • 3 oz butter
  • 2 small oranges rind grated
  • 3 oz icing sugar
  • 2 tbsp Grand Marnier optional
  • 16 floz fresh orange juice
  • finely grated orange rind to sprinkle


  • Sift the flour, salt and caster sugar into a bowl. In a bowl, beat together the eggs and the egg yolk. Make a well in the centre of the flour mixture and add the eggs. Using a whisk or wooden spoon and starting in the centre, gradually mix the eggs with the flour, slowly adding the milk. Beat until you have a batter covered with bubbles. Cover and leave to stand in a cold place for at least 30 minutes.
  • Just before cooking the pancakes, stir in the melted butter (this makes all the difference to the flavour and texture and means you can cook them without greasing the pan each time).
  • Meanwhile, make the orange sauce. Put the butter, orange rind, icing sugar, Grand Marnier, if using, and orange juice into a pan and cook over a low heat until the butter has melted and the sugar has dissolved.
  • Place a non-stick crepe pan over a high heat and pour in a small ladleful of batter (enough to form a film in the base). When bubbles appear on the surface loosen the edges with a palette knife, flip over and cook briefly on the other side. Fold and slide on to a plate, spoon the warm sauce on top, sprinkle with orange rind and serve. Repeat with the remaining batter.
Calories: 207 kcal
Carbohydrates: 24 g
Protein: 4 g
Fat: 10g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 97 mg
Potassium: 172 mg
Fiber: 1 g
Sugar: 14 g
Vitamin A: 470 IU
Vitamin C: 27 mg
Calcium: 59 mg
Iron: 1 mg
Ingredients Egg, Orange
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