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Pancakes With Roasted Oranges And Salted Caramel

Pancakes With Roasted Oranges And Salted Caramel

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Decadent pancakes with roasted oranges and caramel sauce.

Preparation time


300 g self-raising flour
2 teaspoons Robertsons ginger
1 teaspoons Robertsons cinnamon
2 teaspoon Robertsons vanilla essence
1½ cups milk
1 egg
2 tablespoons olive oil
Roasted Oranges:
2 oranges, thinly sliced
60 g caster sugar
1 cup cream
Salted Caramel:
250 g brown sugar
2 teaspoons Robertsons ginger
60 g butter
1 teaspoon salt

Preparation method

Preheat the oven to 180°C.
Sieve the self-raising flour, Robertsons Ginger and Robertsons Cinnamon together. Whisk the Robertsons vanilla essence, milk and egg together in a jug. Mix the wet ingredients with the dry ingredients until smooth. Set aside.
Place the orange slices on a large roasting pan. Sprinkle with caster sugar and roast in the oven for 20 minutes or until lightly caramelized.
Place the brown sugar, Robertsons Ginger, cream, butter and salt in a saucepan over medium heat. Stir until all the sugar is dissolved. Bring to the boil, simmer for 5 minutes.
Heat a drop of olive oil in a non-stick frying pan. Fry 60ml pancake batter for 2 minutes or until bubbles appear. Flip the pancake over and fry for another minute. Repeat with the remaining batter.
Serve the pancakes with roasted oranges and caramel sauce.

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