Buttermilk pancakes with grilled fruits, lemon cream and orange syrup
Pancakes:
- 250 g flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 500 ml buttermilk
- 2 eggs
- Melted butter
Syrup:
- 150 to 200 g sugar
- approximately 1000 ml 100% orange juice
Cream:
- 150 g sour cream
- 250 g cottage cheese
- 2 tablespoons sugar (optional)
- Juice and zest of one lemon
Serve:
- A few mint leaves
- Walnuts
Pancakes
1. Sift flour, baking powder, baking soda, salt, and sugar into a large bowl. Pour in the buttermilk and whisk. Add both eggs and whisk until a smooth and even batter forms. Let it rest for a few minutes.
2. Heat the plancha to medium temperature and pour the pancake batter onto the heated plancha. Each pancake side should be cooked for approximately 1.5-2 minutes.
3. When does the pancake need to be flipped? It's easy to tell when it's ready—as soon as lots of small dimples form on the surface and the bottom is a nice golden color.
syrup
1. Dissolve the sugar in a caramel saucepan over medium heat without stirring.
2. Add the orange juice and cook until the volume is reduced to about ¼ and a medium-thick syrup is formed.
3. Remember that the syrup will thicken slightly as it cools. Pour the syrup into a container and prepare it for serving.
cream
Whip cream with cottage cheese, sugar, zest and lemon juice until smooth and firm and let cool.
fruit
Stronger fruits for best taste (peaches, apricots, nectarines and pineapple)
1. Remove the stones from the peaches, apricots, and nectarines. Peel the pineapple and cut it into small cubes.
2. Grill the fruit on the hot plancha, chop roughly and sweeten slightly according to personal preference.
Serve
Spread the pancakes with lemon cream, add pieces of fruit, crushed nuts, a nice dose of orange syrup and a few mint leaves.
