Publications
- - BATTER
- 240g (430ml) - flour
- 5ml - baking powder
- 15ml - sugar
- - pinch of salt
- 4 - eggs
- 500ml - coconut milk
- 60ml - water
- 125ml - oil
- 15ml - lemon juice
- - NAARTJIE SAUCE
- 60ml - butter
- 125ml - honey
- 15ml - brandy
- - zest of 1 naartjie or orange
- 60ml - fresh naartjie or orange juice
- 125ml - cream
- - pinch of sea salt
- 100g - almond flakes, toasted
1. Make the batter by whisking all the ingredients together until smooth. Pour through a sieve and refrigerate for about 30 minutes before making the pancakes.
2. Grease a pancake pan with nonstick cooking spray and heat up. Pour a soup ladle of batter into the centre of the pan and tilt it from side to side to coat the bottom with batter. Cook for a few minutes until the pancake bubbles on top, then flip carefully. Cook for about 30 seconds, then slide the pancake onto a plate. Repeat with all the batter. Keep the pancakes warm by placing the plate over a saucepan of boiling water, covered with a lid. If you plan to eat them later, cover with cling film and reheat in the naartjie sauce.
3. To make the sauce, stir the butter and honey together over moderate heat until melted. Add the brandy, zest and naartjie juice and bring to the boil; cook for 5 minutes. Whisk in the cream and remove from the heat; stir in the salt.
4. To serve, top each pancake with a spoonful of sauce, a few slices of naartjie and a sprinkling of almonds. Fold the pancake and drizzle another spoonful of sauce on top. Tuck in while they’re still hot.
