The delicate texture of the thin pancake, paired with the sweetness of orange zest, drizzled with tart citrus syrup makes these pancakes a delicious after-dinner treat or midday snack. Light, silky and beautifully aromatic, these pancakes brings a touch of brightness to any moment. Served with a drizzle of citrus syrup and a dusting of powdered sugar, these thin, lacy pancakes carry just enough structure to hold their shape, yet remain tender enough to feel almost weightless.
Orange zest infuses the batter with natural oils that releases as the pancakes cook, creating an aroma that is both cozy and uplifting. The citrus syrup adds a glossy finish and a vibrant pop of flavour that ties everything together. These pancakes are best made during citrus season in December when oranges are at their most fragrant and juicy. Their bright flavour makes them especially appealing during the winter months that call for something sweet and refreshing.
Substitutes
If you do not have oranges at home to zest, then you can use lemon or lime. It gives a slightly different flavour profile but the same goodness and kick to an otherwise plain pancake batter.
Freezable
Stack the pancakes with parchment paper in between each layer before freezing and you can take out as many as you need. Freeze them flat in an airtight container or in a freezer bag and keep for up to three months.
Batch cooking tip
Prepare an extra batch of the batter, keep refrigerated for up to a week in a well sealed container. And pour out as many pancakes you need for a quick snack, creating fresh pancakes every day.
Variations
I have several different pancake recipes for all occasions. Too many apples? Try my apple and cinnamon pancakes or apple and peanut butter pancakes. Need to use up those brown bananas? Try my no waste banana pancakes. Or make a hearty breakfast pancake with oats and brown sugar. Or why not try my fragrant saffron pancakes this season.
Pancakes with orange zest and citrus syrup
Ingredients
- 3 eggs
- 800 ml milk
- 400 gram flour
- ½ tsp salt
- 1 orange juice and zest
- 2 tbsp butter
Instructions
- Mix egg and milk in a bowl.
- Add flour and salt, whisk until batter is smooth.
- Zest an orange and squeeze its juice.
- Add the zest and juice to the pancake batter.
- Melt butter in a frying pan, add to the pancake batter and give it a stir.
- Depending on the size of your frying pan, use about 100 ml batter and pour it into a hot pan, to make a thin pancake.
- Fry pancakes about 3 minutes on each side, the upside should be almost coagulated before flipping.
- Serve with citrus syrup for even more citrusy deliciousness.