These Mandarin Pancakes make a delicious and classy dessert with minimal effort.
- 1 hr
- 4 eggs
- 750ml water
- 500ml cake flour
- 5ml baking powder
- 5ml salt
- sunflower oil, for frying
- 310g tin mandarin segments
- 250ml orange juice
- 80ml sugar
- 5ml cornflour
- 20ml water
- 125ml cream
- 3ml vanilla essence
- vanilla ice cream, to serve
- For the pancakes, whisk together the eggs, water, flour, baking powder and salt until foamy. Leave to stand for 30 minutes.
- Heat some oil in a non-stick frying pan on medium. Add 60-80ml of batter to the pan and swirl it around to form an even, round pancake. Fry for about 2 minutes until it starts to bubble on the top. Flip the pancake over and fry for another minute. Remove from the pan and repeat with the remaining batter.
- Drain the mandarin segments, reserving the liquid. Place the liquid in a saucepan, together with the orange juice and half the sugar, on medium. Stir to dissolve the sugar and cook for 5-10 minutes.
- Mix the cornflour and water to form a paste. Add to the orange sauce and cook for about 2 minutes until it starts to thicken. Remove from the heat and set aside.
- Whisk together the remaining sugar, cream and vanilla until it forms soft peaks. Place a few mandarin segments on top of each pancake. Drizzle with sauce and fold the pancake. Serve with vanilla ice cream.
You can substitute the mandarins with naartjies if you prefer.
Magazine issue date: August, 2015