Thursday, June 13, 2013

Grand Marnier orange flavored Pancakes

   Pancakes, I have seen them in cartoons from childhood. I have dreamt about and lusted over them a billion times at least. At home, we knew a French and lighter version to the pancakes, the crepes; and my mother would never try the pancakes. As the years passed my crush and crave for pancakes grew even bigger, although I have never ever ever tasted them. The picture of this mountain of heavenly golden pancakes, dripping with maple syrup and butter squares was bubbling up my imagination with ideas of more perfect morning breakfasts and a happy ever after future. As the years passed, and as the internet has become more and more accessible, and as I watched my mom cook several times, I took a leap of faith. That’s where it took me…

For about 15 pancakes, you will need:


For the Pancake:
  • 1 cup or 125g of sifted flour
  • 1 rounded tbsp of baking powder
  • 2 tbsp or 30 g of sugar
  • 1 large egg + a pinch of salt, 1 tsp of vanilla aroma, and 1 drop of distilled white vinegar
  • 1 tsp Grand Marnier (or Cointreau orange liquor)
  • 30 g of butter
  • 3/4 cup or 15 cl of semi-skimmed milk
For the orange caramel sauce:
  • Juice of 1 medium sized oranges
  • 150 g of sugar
  • 2 tbsp of Grand Marnier (or Cointreau orange liquor)
Cookware and cutlery
  • Whisk
The use of food processor or electric mixer is optional but not necessary
  • Non-stick frying pan (for the orange caramel)
  • ¼ cup
  • Pancake pan
  • Metal spatula
  • Deep plates to serve the pancakes


For the Pancake:

1- Put the dry ingredients—flour, baking powder, and sugar—in a hollow bowl and mix.

2- Add the mixture of eggs, vanilla, and 1tsp of white vinegar and a pinch of salt to top it off. Add the 1 tbsp of Grand Marnier. Mix well.

3- Melt the butter in the microwave and add it to the bowl. Add the milk gradually while mixing continuously to avoid lumps.

4- Allow to stand meanwhile we make the sauce.

For the orange caramel sauce:
1- Put the sugar in a non-stick frying pan, spread the sugar evenly on the hot plate, and place it at a medium/low heat and wait for the sugar to become deep colored. Don’t mix.

2- Pour the juice and zest gradually to the pan and mix thoroughly, let the caramel blend into the juice.
3- Add the 3 tbsp of Grand Marnier.

4- Serve Warm.

Cooking the Pancakes

1- Grease the pancake pan with butter and pour in a ¼ cup of the batter to the center at a medium heat. (Cook the pancakes one by one preferrably)
2- As soon as the top part is cooked, flip the pancake with the spatula and cook till it reaches a white to golden color.
3- Repeat action for the whole batter—grease the pan with butter again if needed.

1- Dispose one pancake in a deep plate and spread over the sauce neatly with a knife. Do it again with another pancake.
2- Add the last pancake and top it with anything of your choice. My choice was some more of orange caramel sauce, caramelized slices of oranges (the orange that I have peeled, sliced, and sprayed over heavily with sugar and have put in the oven for about 30 min) and a scoop of vanilla ice cream.
Alternatively, you can even build a mountain of ice scream scoops or use different kinds of fruits, depending on your preference.

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