1 of 1

Breakfast Week Pancakes with Hot Caramelised Oranges

To give these zesty, nutty pancakes a bit of a twist with a subtly oaty taste, try making them with Oato Fresh Oat Drink instead of regular dairy milk.

Preparation time:

10
min(s)
Cooking time:

20
min(s)
Servings:

4

What you'll need

100ml orange juice
15g butter
50g caster sugar
4 oranges
25g whole almonds, roughly chopped
275ml organic semi skimmed milk
Oil for shallow frying
100g plain flour
2 free range eggs

Products used

How to make

Cut both ends of each orange, then cut off the skin and pith. Over a small bowl, cut between the membranes to segment the orange, squeezing out the juice from the membranes, add the sugar and set aside.
Place the flour in a bowl and make a well in the centre, crack in the eggs and begin to whisk, gradually adding in the milk, until you get a smooth batter.
Heat a little oil in a frying pan and add a small ladleful of batter, swirling the pan around to give a thin circular layer of batter, cook for 1-2 minutes until golden, flip over and cook for a further ½ - 1 minute, fold into quarters and set aside. Repeat to make 8 pancakes.
Melt the butter in the same pan and lift out the orange segments from the juice, add to the pan and fry for 30 seconds, set aside. Add the reserved juice plus the orange juice to the pan and add in the pancakes, heat through for 1 minute.
Divide between 4 plates, scatter with orange segments and almonds to serve.