the aromatic and heavenly infusion of juicy raspberries, toasted almonds, fresh orange, maple syrup and a little kick of cointreau. what more do you want from a breakfast? oh! i know! a fluffy bed of pancakes with a sprinkle of wholesomeness. so here we are, breakfast of the day is…

Raspberry Pancakes with Orange Maple

What you’ll need:

100g    x    wholemeal flour
50g    x    all purpose flour
1tbs    x    baking powder
1tbs    x    sugar
250ml    x    fresh milk
1    x    egg (beaten)
100g    x    frozen raspberries
a handful    x    fresh raspberries
a handful    x    toasted almonds
1    x    orange
a big dash    x    maple syrup
a dash    x    cointreau
a few dollops    x    unsalted butter

  1. sieve and mix the flour and baking powder into a large bowl.
  2. add the sugar, milk and beaten egg,  and whisk till smooth.
  3. add the frozen raspberries and mix till just combined.
  4. heat a frying pan over medium heat and melt a dollop of butter.
  5. add small ladles of pancake batter (about 2tbs each) to the hot pan to make 2-3 pancakes.
  6. meanwhile zest the orange and cut half of the orange for garnish.
  7. flip over the pancakes when you see bubbles on the surfaces.
  8. while the other side of the pancakes are cooking, juice the other half of the orange.
  9. keep checking the pancakes, it should take about 2-3 minutes per side.
  10. dish out the golden pancakes on to a plate and start making another batch until the batter is all used, adding more butter when necessary.
  11. to make the syrup, simply melt a small dollop of butter, add the orange juice, maple syrup and cointreau and let it come to the boil then simmer for a little while if you want it thick.
  12. when all the pancakes are done, stack them up and decorate with fresh orange, raspberries, almond flakes and some orange zest, serve immediately with an ooze of that scrumptious orange syrup.

start your beautiful day with a hearty breakfast.

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