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Sultana, Orange & Cinnamon Pancakes

Light, fluffy, easy pancakes with plumped dried fruit, orange zest and spice make a delicious snack, dessert or scrumptious weekend brunch served with a knob of butter and a drizzle of maple syrup.

For the best results, make sure your self-raising flour and bicarbonate of soda are well within their Best Before date and, if opened, have been stored in an airtight container.

Course Breakfast, Dessert, Snack
Cuisine World
Keyword easy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 approx 20 - 24 small pancakes
Author Moorlands Eater

Ingredients

  • 100 g sultanas
  • boiling water from a kettle
  • 250 ml milk
  • 1 egg
  • 200 g self-raising flour or plain flour + 2 tsp baking powder
  • 2 rounded tsp ground cinnamon
  • ¼ tsp bicarbonate of soda
  • 1 pinch salt
  • 2 oranges zest only
  • 40 g sugar

For cooking the pancakes

  • 10g butter + 1 tsp oil

To serve

  • butter
  • maple syrup, honey or other liquid sweetener
  • orange zest
  • ground cinnamon

Instructions

  1. Put the sultanas in a heatproof container and cover with boiling water from a kettle. Set aside to plump up while you prepare the other ingredients.

  2. Whisk the milk and egg together in a jug and set aside.

    Sift the flour, cinnamon, bicarbonate of soda and salt into a large mixing bowl. Stir in the orange zest, sugar and the well-drained sultanas.

  3. Gradually whisk the contents of the jug into the flour mixture to create a batter.

  4. Put the butter and oil for cooking the pancakes in a small saucepan or microwaveable bowl and heat until the butter is melted. Take off the heat.

    Heat either a large frying pan or a griddle to medium hot.

  5. Brush the pan or griddle with a light coating of the butter and oil: it will sizzle immediately when hot enough.

    Add 1 tablespoon of batter per pancake: as many as will fit without crowding.

    Tip: you may want to cook a test pancake first then adjust the temperature if necessary before cooking the rest.

    Cook until a few bubbles appear and pop on the surface of the pancakes and the underside is golden brown (approx. 2 minutes: cook another 30 seconds if necessary) then turn over and cook the other side (roughly 1½ min).

    Tip: if the pancake isn't ready to turn after 2½ minutes, you may need to increase the heat a little.

    Wrap the cooked pancakes in a clean tea towel to keep warm while you use up the rest of the batter, lightly greasing the pan or griddle each time.

  6. Serve the pancakes 4 - 6 per person with a knob of butter, maple syrup, more orange zest and sprinkle of cinnamon.

    Cooked pancakes can be stored in the fridge for 2-3 days or frozen. To reheat, ping in a microwave to retain the fluffy texture, either in a single layer or stacked.