Buttermilk pancakes with grilled fruit, lemon cream & orange syrup
Ingredients:
Pancakes:
- 250 g plain flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 500 ml buttermilk
- 2 eggs
- melted butter
Syrup:
- 150 to 200 g of sugar
- about 1000 ml of 100% orange juice
Cream:
- 150 g sour cream
- 250 g whole cream cottage cheese
- 2 tablespoons sugar (or to your liking)
- juice and peel of one lemon
Serving:
- a few mint leaves
- walnuts
Instructions:
Pancakes:
- Sieve flour with baking powder, soda, salt, and sugar into a large bowl. Pour in buttermilk and mix with a whisk. Add both eggs and stir until a smooth and uniform batter is formed. Allow it to rest for a few minutes.
- Heat plancha to medium temperature, ladle your pancake batter onto the heated plancha. Each pancake side should cook from 1.5-2 minutes.
- When does the pancake need to be turned? You can tell easily - as soon as a lot of small pits start to form on the surface and it is nicely golden underneath.
Syrup:
- Leave the sugar to dissolve in a caramel saucepan without stirring at medium temperature.
- Add the orange juice and cook until the volume is reduced to about ¼ and a medium thick syrup is produced.
- Keep in mind that as the syrup cools, it will thicken a little. Pour syrup into a dispenser bottle and prepare for serving.
Cream:
Whip cream with cottage cheese, sugar, zest and lemon juice into a fine but compact cream and let cool.
Fruit:
Stronger fruit for best taste (peaches, apricots, nectarines, and pineapples)
- Remove the peaches, apricots, and nectarines from the seed and overcook. Peel the pineapple and cut it into small cubes.
- Grill the fruit on a hot plancha, chop coarsely and sweeten a little according to your personal preferences.
Serving:
Spread the pancakes with lemon cream, add pieces of fruit, crushed nuts, a nice dose of orange syrup, and a few mint leaves.