Pancakes with citrus syrup
Pancakes with citrus syrup offer a fluffy breakfast delight, merging sweet and tangy flavours from orange and lemon juices. This simple recipe creates a delightful morning treat that's sure to brighten your day.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1 tsp baking powder
1/2 cup sugar
1 egg
1 cup milk (1% fat)
1 tbsp butter
1 short spray cooking spray oil
1/3 cup orange juice
1/3 cup lemon juice
Pancakes with citrus syrup are a delightful and invigorating twist on the classic breakfast favorite. The fluffy texture of these pancakes, combined with the tangy and sweet citrus syrup, provides a refreshing and satisfying morning treat that is perfect for any occasion. Follow this simple recipe to create delicious pancakes that are sure to impress your family and friends.
Instructions:
- In a large mixing bowl, whisk together the self-raising flour, baking powder, and 1/4 cup of sugar (half of the total 1/2 cup measured).
- In a separate bowl, beat the egg and then whisk in the milk.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix; a few lumps are okay.
- In a small saucepan, combine the orange juice, lemon juice, and the remaining 1/4 cup of sugar.
- Place the saucepan over medium heat and stir until the sugar has completely dissolved.
- Allow the mixture to simmer gently for about 5-7 minutes until it thickens slightly and becomes syrupy. Remove from heat and set aside.
- Heat a large nonstick skillet or griddle over medium heat.
- Add the butter to the skillet, allowing it to melt and evenly coat the surface.
- Lightly grease the skillet with a short spray of cooking spray oil.
- Using a ladle or a measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook the pancakes until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Remove the cooked pancakes and keep them warm. Repeat with the remaining batter, adding more butter and cooking spray as needed.
- Stack the pancakes on plates and generously drizzle the citrus syrup over the top.
- Serve immediately and enjoy the bright, tangy flavor of the citrus syrup with the soft, fluffy pancakes!
Your pancakes with citrus syrup are now ready to be enjoyed! The combination of the fluffy pancakes and the zesty citrus syrup creates a perfect harmony of flavors that will tantalize your taste buds. Serve warm, and watch these delicious pancakes disappear from the plate. Happy cooking and bon appétit!
Pancakes with citrus syrup FAQ:
A large nonstick skillet or griddle works best. For even cooking, ensure it's at least 10 to 12 inches in diameter.
Pancakes are done when bubbles form on the surface and the edges appear set, typically after 2-3 minutes. Flip them and cook for an additional 1-2 minutes until golden brown.
Yes, you can use all-purpose flour. However, you'll need to add about 1 to 1.5 teaspoons of baking powder to replace the leavening from the self-raising flour.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. The citrus syrup can be stored in the fridge for about a week in a sealed jar.
Yes, bottled juices can be used, but fresh juice will provide a brighter and more vibrant flavor in the syrup.
Cooking Tips:
- Ensure your ingredients, particularly the egg and milk, are at room temperature before starting, as this will help create a smoother batter.
- Do not overmix the batter; it's okay if there are a few lumps. Overmixing can result in dense pancakes.
- Let the batter rest for a few minutes after mixing to allow the flour to fully hydrate, which can result in fluffier pancakes.
- Use a medium-low heat setting when cooking the pancakes to ensure they cook evenly without burning.
- To make sure your pancakes are round and uniform, use a 1/4 cup measuring cup to pour the batter onto the skillet.
- For an extra burst of flavor, you can add a bit of orange or lemon zest to the pancake batter.
- When making the citrus syrup, simmer it gently to thicken and intensify the flavors without burning the sugars.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 8g
Carbohydrates 60g
Fiber 1.23g
Sugar 30g
Fat 6g
More recipes
Cucumber and tomato sandwich with mayonnaise salad dressing
A refreshing cucumber and tomato sandwich with mayonnaise dressing.
05 May 2026Banana and peanut butter sandwich
Quick and nutritious banana and peanut butter sandwich.
05 May 2026Dairy-free custard with maple pecans
Enjoy a creamy dairy-free custard topped with maple pecans.
05 May 2026