Twenty sixteen has hit me over the head with two colds thus far. I know, barely the second week into February and I’m sneezing up a storm again whilst trying to get my work done. It is also hard to get out into the cold breeze and rain to train for a trip I really need to be fit for. Needless to say the best effort I can do is go up and down the stairs between coughing or go home and give in to my heavy eyelids before ten pm.
It’s International Pancake Day, and let’s face it, if you haven’t had a reason to have pancakes for every meal before, this day sure gives you one. I’m planning on having pancakes for dinner, my mum’s ones because I can’t eat the entire stack in one sitting which means pancake day will live a little longer in my house. Pancake’s were a thing growing up and they are hands down my brother’s favorite recipe to request our mum to make.
Dutch Baby Pancake’s a smorgasbord creation from Holland and Germany and created in America with a popover effect. They are super easy to pull together and I made a twist on the original recipe for these a few weeks ago and had to share today because the homemade orange syrup makes this glorious. Even if you don’t want to make a Dutch baby pancake and want to stick to that original stack of pancakes, I highly recommend making that syrup to douse over your creations on this day.
1/3 cup flour
2 tablespoons brown sugar
2 tablespoons superfine sugar
1/3 cup milk
1/4 cup fresh orange juice
1/4 cup superfine sugar
2 tablespoons butter
Preheat the oven to 200ºC/390F. Spread 1 1/2 tablespoons of butter around your frying pan and place in the oven.
Place the flour and sugars in a bowl and stir to combine.
Whisk in the egg and milk until the mixture is smooth. Set aside until the butter is bubbling in the pan. Remove the pan carefully and pour the pancake batter into the hot pan.
Return the pan to the oven and bake until the pancake has risen and is golden on the edges, approximately 15 minutes.
Meanwhile, place the orange juice and sugar in a saucepan on medium high heat uncovered. Stir to ensure it doesn’t burn until the syrup has thickened and is half the volume it originally was.
Remove the pancake from the oven and drizzle the orange syrup over the top.
Serve with a little confectioner’s sugar sifted over the top.