We have all seen the whole boiled mandarin cake, but we thought we would try something different. Introducing our whole boiled mandarin PANCAKE! While traditional whole boiled mandarin cakes are delicious, we’re taking it up a notch with our innovative pancake version. These pancakes celebrate the bright, zesty flavours of mandarin oranges in a unique and exciting way, offering a delightful twist on your usual breakfast routine. The best way to honour this epic citrus fruit that we all love; and the best part, zero waste!
Ingredients:
- 4 medium size mandarins.
- 1 cup milk
- 80g butter, melted
- 1 egg
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon white sugar
- a pinch of salt
- toppings; extra butter, maple syrup or honey & mandarins.
Method:
- Boil your mandarins in a small saucepan for about 10 to 15 mins. When soft (you can easily stick a knife through it), remove from the water and let them cool a little. Take the stem out and blitz in blender until they become a puree.
- Place sugar and egg in a separate bowl and whisk them until very well combined (this step will make your pancakes fluffier). Then add the mandarin puree, milk and butter. Mix well.
- In a large bowl, sift flour and baking powder and add a pinch of salt. Mix.
- Combine the wet ingredients with the dry, mixing well and making sure there are no flour pockets left.
- Heat a pan over medium heat, add a bit of butter or oil and pour a scoop of the batter. Cook until starts to bubble (about 2 to 3 minutes) then flip and cook for another 2 to 3 minutes, until golden brown.
- Serve warm with butter, maple syrup and extra mandarin wedges. Enjoy!
