Pancakes in orange caramel
2 servings
30 minutes
Pancakes in orange caramel are a refined combination of delicate dough and vibrant citrus flavor. This dessert draws inspiration from traditional Russian pancakes but adds notes of French cuisine with an aromatic sauce made from oranges and liqueur. Thin, airy pancakes are soaked in caramelized orange glaze, acquiring a rich taste with a slight tang. Perfect for morning tea or festive dinners, they pair well with ice cream, fresh fruits, or a cup of aromatic coffee. Their rich citrus aroma awakens the appetite, while the softness of the texture makes each forkful a delight. The flavor harmony and aesthetic presentation make this dessert worthy of even the most exquisite gastronomic traditions.
1
In a bowl, combine flour, sugar (2 tablespoons), and the zest of half an orange. Crack an egg into the center of the mixture. While pouring in the milk, continuously whisk to knead the dough. Mix until all lumps disappear. Pour in the melted butter and mix.
- Wheat flour: 0.7 glass
- Sugar: 0.5 glass
- Chicken egg: 1 piece
- Milk: 300 ml
- Butter: 3 tablespoons
2
We bake pancakes — they should be small in diameter. I had a pan with a diameter of about 19 cm.
3
To prepare the sauce, we squeeze juice from oranges. We mix orange juice, zest, and liqueur.
- Oranges: 2 pieces
- Cognac (brandy): 2 tablespoons
4
Pour the mixture into a cold pan, add sugar, and stir while heating on low until the sugar dissolves. Then add butter. Stir until the butter is completely melted and cook for another 3-4 minutes at a gentle boil.
- Sugar: 0.5 glass
- Butter: 3 tablespoons
5
Place the pancake in the sauce, coat it on all sides, fold it in quarters, and move it to the edge of the pan. Then the next one, and so on for 4 pieces.
6
Add heat and warm the pancakes for 1 minute. Place the warm pancakes on a plate.
