Pancakes With Roasted Oranges And Salted Caramel
Decadent pancakes with roasted oranges and caramel sauce.
Prep Time: 10
Cook Time: 20
Serves: 6
Difficulty: intermediate
Ingredients
Pancakes:
- 300 g self-raising flour
- 2 teaspoons Robertsons ginger
- 1 teaspoons Robertsons cinnamon
- 2 teaspoon Robertsons vanilla essence
- 1½ cups milk
- 1 egg
- 2 tablespoons olive oil
Roasted Oranges:
- 2 oranges, thinly sliced
- 60 g caster sugar
- 1 cup cream
Salted Caramel:
- 250 g brown sugar
- 2 teaspoons Robertsons ginger
- 60 g butter
- 1 teaspoon salt
Directions
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Preheat the oven to 180°C.
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Sieve the self-raising flour, Robertsons Ginger and Robertsons Cinnamon together. Whisk the Robertsons vanilla essence, milk and egg together in a jug. Mix the wet ingredients with the dry ingredients until smooth. Set aside.
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Place the orange slices on a large roasting pan. Sprinkle with caster sugar and roast in the oven for 20 minutes or until lightly caramelized.
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Place the brown sugar, Robertsons Ginger, cream, butter and salt in a saucepan over medium heat. Stir until all the sugar is dissolved. Bring to the boil, simmer for 5 minutes.
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Heat a drop of olive oil in a non-stick frying pan. Fry 60ml pancake batter for 2 minutes or until bubbles appear. Flip the pancake over and fry for another minute. Repeat with the remaining batter.
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Serve the pancakes with roasted oranges and caramel sauce.
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