Orange Pan Cakes

There is hardship in everything except eating pancakes. ~ Charles Spurgeon

Like eating fruits? Indulge in this mouth watering recipe, with a hint of fresh fruit juice. You can replace the orange juice, with strawberry, or banana pulp, to make variations to this recipe. I tried this for the first time, and it turned out pretty well.

I believe in keeping the ingredients basic, and have a healthy breakfast. Like! sometimes I do skip breakfast, because of sheer laziness. But I do make sure I have a fruit, at least, to keep me going.

Sharing the recipe below.

RECIPE:

Serving: 2 people

Prep Time: 15 Minutes

Cooking Time: 30 Mins

Ingredients:

1. 50 ml fresh orange juice,

2. 1 tbsp. Orange zest,

3. 100 ml Milk, 2 eggs,

4. 2 Cups Maida (refined flour),

5. 3 tbsp. Sugar,

6. 1/2 teaspoon salt,

7. 1 teaspoon baking soda,

8. Fresh Cream, and

9. Butter for frying.

STEPS:

Step 1: In a mixing bowl, put Maida, fresh orange juice, salt, 1tbsp sugar, baking soda, 2 eggs. Slowly add milk, little by little, and using a whisk, whisk the mixture to make a, cake consistency batter. Let it rest for 10 minutes.

Step 2: Parallelly, in a bowl. Take the fresh cream, add 2 tbsp. sugar and whip it until frothy. Put the bowl in the deep fridge for around 10 minutes.

Step 3: Heat a flat pan. Grease the pan with butter. On slow flame, using a ladle, pour the batter. No need to spread it. Let it take it's own shape.

Step 4: Cook the pan cake for 2 minutes, on low flame. Flip it. Cook on the other side for 2 more minutes. Make 4 pan cakes, following the same process.

Step 5: Now take the whipped cream out of the freezer. Add the lemon zest. Whisk again.

Step 6: Layer the pan cakes with the whipped cream. Sprinkle some more lemon zest in the layers, if you may need.

Serve cold.