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Christmas Pancakes with Cranberry-Orange Sauce

Christmas Pancakes with Cranberry-Orange Sauce

topped with mascarpone | 2 servings

0.0(0)

Calories

:

717 kcal

Protein

:

22.2g protein

Total

:

25 minutes

Difficulty

:

Easy

Recipe

Allergens:

Gluten
Tarwe
Melk (inclusief lactose)
Ei
Gluten
May contain traces of allergens
Ei
Lupine
Melk (inclusief lactose)
Soja

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

/ Serving 2 people

150 g

Flour

(Contains: Gluten, Tarwe May be present: Gluten)

8 g

Baking powder

(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)

200 milliliters

Organic buttermilk

(Contains: Melk (inclusief lactose))

2 piece

Egg

(Contains: Ei)

1 sachet(s)

Speculaas spices

1 piece

Orange

60 g

Cranberry chutney

50 g

Mascarpone

(Contains: Melk (inclusief lactose))

Not included in your delivery

3 tablespoon

[Plant-based] butter

Nutrition Values

Energy (kJ)3002 kJ

Calories717 kcal

Fat36.1 g

Saturated Fat21.4 g

Carbohydrate76.7 g

Sugar17.4 g

Dietary Fiber4.7 g

Protein22.2 g

Salt2 g

Potassium178.2 mg

Calcium5.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Whisk

•Tall-Sided Pan

•Aluminum Foil

•Saucepan

Cooking Steps

Mix the batter

1

Whisk together the eggs and buttermilk in a large mixing bowl.
Add the flour, baking powder and speculaas spices and mix until just combined.

Make the pancakes

2

Melt a knob of butter in a frying pan over medium-high heat.
Pour a ladle full of batter into the pan and fry the pancake for about 2 minutes on each side until golden brown. Remove from the pan and cover with aluminium foil to keep warm.
Repeat until the rest of the batter is used up and melt a small knob of butter each time before frying the next pancake.

Finish and serve

3

In the meantime, zest the orange. Cut one orange slice per person to use as a garnish, then juice the rest.
Melt a knob of butter in a saucepan. Add 2 tbsp of orange juice, the cranberry chutney, and orange zest as preferred. Allow to simmer on a low heat for 2 - 3 minutes.
Serve the pancakes on plates.
Top with a dollop of mascarpone and the cranberry-orange sauce.

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