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Pancakes With Orange And Cinnamon Sauce
Kids love pancakes, and who would have thought that marmalade could be the secret Ingredient to create a yummy breakfast that they will be asking for again and again. Melting some Robertson’s Golden Shred marmalade with some cinnamon in a pan will create a tasty topping for ‘Pancakes with Orange and Cinnamon Sauce’.
Prep time: 15 minutes (plus 30 minute resting time)
Cook time: 20 minutes
Makes: 10 pancakes
For the Sauce:
150g Robertson’s Golden Shred Marmalade
½ Teaspoon Ground Cinnamon
For the pancakes:
200g Flour
1 Tablespoon Baking Powder
Pinch of Salt
2 Large Eggs
275ml Semi Skimmed Milk
Sift the flour, baking powder and salt. Make a well in the centre. Beat the eggs, add to the milk with the melted butter, and add to the dry ingredients, beating in to make a smooth batter. Leave to sit for about 30 minutes.
Place the marmalade and cinnamon into a small pan and gently melt the marmalade, adding a little water if necessary.
Meanwhile heat a non stick frying pan over a medium to high heat, add a little oil, and pour or ladle some of the batter in. when the top of the batter starts to bubble, and the underside is nicely browned, carefully turn the pancake and cook for a further minute or so until cooked. Keep covered in a warm oven whilst you cook the remaining pancakes.
Once cooked place all the pancakes (recipe should make about ten) into a couple of stacks, drizzle over the orange and cinnamon sauce and serve.
TOP TIP: For even more texture, you could try using Robertson’s Chunky Marmalade.
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