English Pancakes (Crepes) with Pomegranate Simple Syrup & Cardamom infused Blood Oranges

I never ever make pancakes but this year seeing them everywhere, just put me in the mood! I’ve now discovered that I am an adult and therefore can have grown up pancakes and I like to think these are exactly what an adult pancake should be.

English Pancakes with Pomegranate Syrup

Method:

  1. Combine the flour, oat milk, water & eggs in a bowl.

  2. Then whisk away, till you are left with a smooth batter.

  3. Heat a large frying pan and brush a bit of oil on the base.

  4. Pour in about a ladle worth of batter or at least till the batter covers the surface of the pan.

Ingredients:

  • 100g Plain Flour

  • 200ml Oat Milk

  • 1 TBSP Oil

  • 1/4 Cup Water

  • 2 Large Eggs

  • 1 Pomegranate ( de-seeded)

  • 100g Sugar ( Extra for sprinkling)

  • 1 Blood Orange

  • 2 TSP Ground Cardamom

5. Place your heat on medium to high and allow the the bottom of the pancake to cook then, using a spatula, flip it over and allow for the other side to to do the same.

6. Place 3/4 of your pomegranate seeds in a saucepan with enough water to just about cover them, add in 50g of sugar and place on a high heat and leave to cook for about 10-15 minutes.

7. Turn down and allow to simmer for a further 5 minutes.

8. In the frying pan you used to make your pancakes and the rest of the sugar and cardamom into it, then stir to combine.

9. Cut some thin Orange slices and place on top of the cardamom sugar on a medium heat. Leave to caramelise on each side for 5 minutes, making sure it doesn’t burn.

10. Plate up your pancakes by sprinkling sugar, followed by pouring the pomegranate syrup, close them up, drizzle more syrup followed by pieces of orange and a sprinkle of fresh poms!

11. Most of all enjoy pancake day and eat lots of them!

Breakfast, Dessert, Free-From-SweetDina MackiComment