Citrus fruit-filled pancakes
Time to make: 45 mins
(at time of publication)
Nutrition Info.(per serve)
- Pancake mixture
- 115g flour
- pinch salt
- 1 egg
- 300ml trim milk
- 4 teaspoons oil or oil spray, to grease
- Lemon curd yoghurt
- 1 tablespoon lemon curd
- 6 tablespoons low-fat natural yoghurt
- ground cinnamon, to sprinkle
- 4 oranges, zest, to garnish, and peeled, segmented fruit
- 3 tablespoons brandy or rum, or orange juice
- 2 lemons, juice
- 2 tablespoons icingfrostingX sugar, sifted
Total fat 5g
Saturated fat 1g
Dietary fibre 2g
1 Place pancake mixture ingredients in a processor. Blend until smooth. Or by hand, sieve flour and salt in a bowl. Make a well in the centre and stir in egg and milk. Mix to a lump-free batter.
2 To make lemon curd yoghurt, mix curd with yoghurt. Sprinkle with a little cinnamon and chill until serving.
3 Lightly spray a non-stick pan with oil. Pour in enough batter to cover the base. Cook over a medium heat until batter sets. Flip pancake to cook other side. Repeat process to make 6 pancakes.
4 Fill each pancake with some orange segments. Fold. If using liquor, heat brandy or rum. Return filled pancakes to pan in 2 lots, pour liquor over pancakes, and set alight. If not using liquor, sprinkle filled pancakes with a little orange juice, lemon juice, and dust with icing sugar.
5 Serve with a spoonful of lemon curd yoghurt. Decorate with orange zest and fresh mint (optional).
Serve as part of our Easy entertaining: Fuss-free dining dinner party menu for six, which also includes a complete shopping list and step-by-step timeline.