Although they would make beautiful garnish, frangipane flowers don’t feature in these pancakes with frangipane filling and caramelised naartjies. Instead, ‘frangipane’ refers to the delectable almond cream filling. These sweet treats are the perfect way to start your day!
Traditional pancakes with frangipane filling and caramelised naartjies
- 2 large eggs per 375ml (1½ cups) milk
- equal quantities milk and flour
- a pinch of salt
- 30ml (2 tbsp) oil
- 5ml (1 tsp) baking powder
- approx 125ml (½ cup) water
- 150g butter, softened
- 150g castor sugar
- 150g ground almonds
- a few drops of vanilla extract
- 30ml (2 tbsp) white sugar
- 4 naartjies, peeled and cut into thick slices
- juice and zest of 1 orange
- 30ml (2 tbsp) orange-flavoured
- liqueur (optional)
For the pancakes, whisk or blend all of the ingredients together except the water, and allow to stand for 3 hours before using.
Thin the mixture with as much water as necessary to give a nice pouring consistency to the batter.
To cook, use a non–stick pan brushed with a little oil.
Spread each cooked pancake with the frangipane filling and fold it into quarters. Keep the pancakes warm in a low oven while making the others.
Serve 2 folded pancakes per person topped with the caramelised naartjies.
For the frangipane filling, Beat the butter and sugar until light and fluffy. Add the almonds and essence.
Use the mixture to spread on the pancakes.
For the caramelised naartjies, heat the sugar in a non-stick pan over low heat until the sugar starts to caramelise and turn golden brown.
Add the naartjie slices, tossing them in the syrupy mixture. Add the juice and zest from the orange, carefully, as the mixture will spatter a little.
Serve over the frangipane-filled pancakes.