Almond Pancakes with Creamy Orange Sauce

Almond Pancakes with Orange Cream

Category: Desserts
Serves: 14

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Ingredients

Instructions

1. Prepare the Pancake Batter:

   Start by separating the eggs, placing the egg whites and yolks in two separate bowls. Beat the yolks with sugar until the mixture is light and creamy. Gradually sift in the almond flour and all-purpose flour, followed by the baking powder, ensuring everything is well-mixed and free from lumps.

   Pour in the whole milk and almond extract, mixing everything together with a whisk until the batter is smooth and well combined. Add a pinch of salt to enhance the flavor.

2. Whip the Egg Whites:

   In the second bowl with the egg whites, use electric beaters to whip the whites to stiff peaks. Once whipped, gently fold the egg whites into the batter using a hand whisk. This will make your pancake batter light and airy, creating a fluffy texture.

   Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to allow it to rest and develop its texture.

3. Prepare the Orange Cream:

   Begin by peeling the oranges, removing only the zest (the outer peel), being careful not to include the white pith, which can be bitter. Place the milk in a saucepan and add the orange zest.

   Sift the potato starch into the milk mixture, whisking until the starch is completely dissolved. Once combined, strain the milk to remove the zest, leaving only the infused milk.

   Return the strained milk mixture to the heat, and cook over low heat while stirring constantly to prevent lumps. When the cream begins to thicken, continue cooking for 3-4 minutes until it becomes a rich, creamy texture and deepens in color.

   Transfer the orange cream to a shallow bowl, cover it with plastic wrap placed directly on the surface of the cream to prevent a skin from forming, and allow it to cool to room temperature. Once cooled, place it in the fridge to chill further.

4. Cook the Pancakes:

   Heat a large non-stick skillet or griddle over medium heat. Once hot, spoon small amounts of batter onto the skillet, spreading it out to form a round pancake of about 10 cm in diameter. Cook one or two pancakes at a time.

   Allow the pancakes to cook for 2-3 minutes until the bottom is golden and firm. Flip the pancakes using a spatula, and cook the other side for another 2-3 minutes until golden brown and slightly crispy.

   As the pancakes cook, transfer the finished ones to a plate and cover with a clean kitchen towel to keep warm. Continue cooking the remaining pancakes until all the batter is used up (you should have about 14 pancakes in total).

5. Serve the Pancakes:

   Serve the almond pancakes while they’re still warm, with the chilled orange cream on the side. You can either drizzle the cream over the pancakes or serve it as a dip for each bite. For an added touch, sprinkle some sliced almonds on top for texture and flavor.

Enjoy this deliciously light and fragrant dessert, combining the nutty flavor of almond pancakes with the fresh, citrusy zing of orange cream. It’s the perfect treat to enjoy any time of day!

Nutritional Information (per serving, approx.)

This recipe brings together the rich, delicate flavors of almonds and oranges to create a dessert that feels both indulgent and refreshing. Whether you’re making it for a special occasion or simply as a sweet treat to end your meal, these almond pancakes with orange cream are sure to be a hit.