Orange pancakes
3 servings
35 minutes
Orange pancakes are a true celebration of flavors and aromas, embodying the warmth of home cooking. The recipe's origins trace back to European baking traditions, where citrus notes blend beautifully with the tender texture of the batter. These pancakes have a delightful balance of sweetness and zest: fresh orange zest gives them lightness and a refreshing aroma, raisins add pleasant sweetness, and sunflower seeds provide a crunchy texture. The finishing touch is a honey-orange sauce that makes the flavor particularly rich. They can be served as an ideal breakfast or cozy treat for tea, garnished with orange slices and powdered sugar. The aroma of fresh citrus with a hint of cinnamon transforms a simple dish into culinary delight.
1
Beat the egg with sugar and add kefir. Gradually sift in the flour, add the baking powder (slaked soda), salt, and knead the dough.
- Chicken egg: 1 piece
- Sugar: 2 teaspoons
- Kefir: 0.7 glass
- Whole grain flour: 5 tablespoon
- Slaked soda: pinch
- Salt: pinch
2
Grate the zest of one washed orange on a fine (medium) grater. Mix the prepared steamed raisins (just soaked in boiling water for about 5 minutes) and peeled sunflower seeds (also steamed) with the zest into the dough, add a little cinnamon, and mix everything thoroughly again.
- Oranges: 1 piece
- Raisin: 50 g
- Sunflower seeds: 40 g
- Ground cinnamon: 0.5 teaspoon
3
In a heated pan with vegetable oil, place the pancakes and cook for a few minutes on both sides until done.
- Slaked soda: pinch
4
While the ready pancakes cool on a paper towel (absorbing excess fat), and the next batch is frying, we mix honey with orange juice in a separate bowl (squeeze a few wedges from half an orange for 2 teaspoons of honey). We spread the prepared sauce on each pancake.
- Honey: 40 g
- Oranges: 1 piece
5
You can decorate the dish with orange slices or sprinkle it with zest/powdered sugar to your taste and happily serve a fragrant breakfast to your loved ones.
- Oranges: 1 piece