Orange Pancake with Cherry Sauce

These pancakes are fluffy and light, biting on them is like biting on a cloud. It’s similar to soufflé pancakes.

Orange zest adds strong taste and aroma to these little beauties, and folding in egg whites to the batter, gave these pancakes that fluff and feather like lightness.

 

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Today I wanted my breakfast to be all fruity, so what a better companion to these pancakes than a cherry sauce made from scratch. Perfect breakfast 🙂

 

 

5 from 5 votes
Orange Pancake with Cherry Sauce – My Breakfast
Course: Breakfast
Servings: 4
Ingredients
For the pancake
  • 1 1/4 cup all purpose flour
  • 2 egg yolks
  • 3 egg whites
  • Pinch of salt
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla
  • Zest of one orange
  • 2 tablespoons melted butter
For the cherry sauce
  • 1 cup pitted cherry you can chop them or keep them whole. Can use frozen too.
  • 1/2 cup plus 1/4 cup water divided
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • Three drops either vanilla or lemon juice
Instructions
Making the pancake
  1. Sift flour with salt and baking powder, keep aside.
  2. In a bowl, beat the egg yolks with vanilla, sugar, orange zest, and melted butter.
  3. Add in the milk and beat until well combined.
  4. In a different bowl beat the egg white until it forms a stiff peak.
  5. Add the flour mixture to the milk and butter mixture, and mix gently.
  6. Add the egg white and fold gently.
  7. If not using a non-stick pan, add little oil or butter to your skillet and keep on medium heat.
  8. Pour approximately 1/4 cup from the batter to the skillet. When bubbles appear on top, flip the pancake, and cook until light brown on both side.
Making the cherry sauce
  1. In a saucepan, add the cherry, 1/2 cup water, and sugar. Bring to a boil.
  2. Stir occasionally to prevent the cherry and sugar from burning and sticking to the bottom of the pan.
  3. Mix cornstarch with 1/4 cup water and add to the cherry mixture. Bring to a boil again.
  4. Keep stirring until the sauce is thick.
  5. Remove from heat, and add the lemon juice or vanilla and stir for few seconds.
  6. Better wait until the sauce cools, it will blend well and get thicker.

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