Almond Pancakes with Orange Cream

Almond pancakes with orange cream are a delicious and fragrant twist on the classic pancake. Here’s how to make them:

Ingredients

For the pancakes:

• 100 g of almond flour
• 50 g of all-purpose flour
• 2 eggs
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• A pinch of salt
• 150 ml of milk (vegan alternative: almond milk)
• Butter (or coconut oil) for cooking

For the orange cream:

• 2 untreated oranges
• 2 egg yolks
• 50 g of sugar
• 1 tablespoon of cornstarch
• 100 ml of orange juice
• Grated zest of 1 orange

Preparation

Pancakes

1. In a bowl, mix the almond flour with the all-purpose flour, sugar, baking powder, and salt.
2. In another bowl, whisk the eggs and add the milk, mixing well.
3. Combine the liquid ingredients with the dry ones and stir until you have a smooth mixture.
4. Heat a little butter or coconut oil in a non-stick pan. When hot, pour a ladle of batter for each pancake.
5. Cook the pancake for about 2 minutes on each side, until it becomes golden brown and fluffy.

Orange Cream

1. Wash an orange well and grate the zest, then squeeze both oranges until you get 100 ml of juice.
2. In a saucepan, mix the egg yolks with the sugar and cornstarch.
3. Add the orange juice and the grated zest, then cook over low heat, stirring constantly until the cream thickens.
4. Let the cream cool before using it.

Serve the pancakes stacked on a plate and pour over the orange cream, perhaps decorating with slivered almonds or additional grated orange zest for a final aromatic touch.

Curiosity

Almond flour adds a sweet and nutritious note to pancakes, making them an interesting choice for those following a gluten-free diet (in which case, the all-purpose flour is replaced with a gluten-free alternative). Almonds are widely used in Mediterranean cooking and Italian pastry, so although it’s an uncommon touch for pancakes, it fits perfectly into the philosophy of a recipe with an Italian twist.