John Myers
Pancakes with Oranges and Herb Caramel
The perfect pancakes with oranges and herb caramel recipe with a picture and simple step-by-step instructions.
- 10 piece Breast caramels, for example from the bonbon master Kaiser
- 150 ml Water
- 4 Oranges
- 1 bunch Mint fresh
- 120 g Flour
- 4 Eggs
- 0,25 l Milk
- Salt, powdered sugar
- 60 g Clarified butter
- 1 tbsp Chopped pistachios
- Crush the breast caramels in a mortar and boil with the water to a syrup. Prepare the syrup lukewarm. Peel and fillet the oranges and place the orange fillets and orange juice in the candy syrup and let them steep. Prepare some mint for the decoration, finely chop the remaining mint and add to the syrup. Mix the sifted flour, beaten eggs with a teaspoon of salt and a teaspoon of powdered sugar to form a smooth pancake batter. Heat a pan, spread some clarified butter in the pan and pour in the batter using a ladle. Bake the pancakes, turn them, then lift them out of the pan. Prepare 3 more pancakes and place on a plate. Fill the pancakes with the orange fillets, add a generous amount of the syrup and fold into triangles. Arrange on a plate, decorate with mint, sprinkle with powdered sugar / icing sugar and serve sprinkled with pistachios.
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