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Orange, Date and Cointreau Pancakes




Source of Recipe


Sainsbury's


List of Ingredients




for the batter
125g plain flour
pinch salt
2 medium eggs, beaten
300ml semi-skimmed milk
a little vegetable oil for frying

for the filling
500g pot Greek-style yogurt with honey
2x15ml spoons Cointreau or orange liqueur
4 oranges, peeled and segmented
8 dates, stoned and chopped
40g pecan nuts, chopped



Recipe



Method
1. Sift the flour and salt into a bowl and make a well in the centre. Add the eggs and beat well with a wooden spoon or whisk, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Cover and refrigerate until required.

2. When you’re ready to cook the pancakes, pour a little oil into a 23cm pancake pan or heavy-based non-stick frying pan and heat over a moderate to high heat. Pour in enough batter to coat the base of the pan thinly – about 50 ml.

3. Cook for 1-2 minutes or until golden brown on the underside. Reduce heat if necessary, and toss over to cook the other side for 30 seconds – 1 minute until golden brown. Repeat with remaining batter. Stack pancakes between layers of greaseproof paper and use as required. Makes 8 pancakes.

4. To make the filling, mix the Greek-style yogurt with honey with the Cointreau or orange liqueur and spread liberally on to the 8 pancakes.

5. Mix together the oranges, dates, and pecan nuts, spoon on to the pancakes and fold up into halves then quarters. Serve immediately.