Pancakes may not make the world go round, but they certainly can be what makes the ride worthwhile. And let me tell you this pancake dessert is definitely worth it!

This recipe is for soft fluffy pancakes which are filled with crunchy fruit and nuts, drizzled with a honey and orange sauce. Stack them high and watch the family dig in. The best part is that is fail-safe recipe so get flipping!

The Ultimate Pancake Dessert with Nuts, Honey and Oranges



Orange and Nuts Pancake Dessert Recipe
5 [small]from[/small] 1 [small]vote[/small] Recipe by Irene Muller
Course: DessertCuisine: GlobalDifficulty: Easy

Prep time
20minutesCooking time
8Total time

A delicious pancakes dessert with dried fruit and nuts and fresh oranges.

Ingredients – BATTER

4 cups flour
4 teaspoons baking powder
4 eggs
500 ml water
500 ml milk
125 g melted butter
1 teaspoon salt
sunflower oilINGREDIENTS – SAUCE
500 ml orange juice
125 ml honey (if the oranges are not sweet enough, you can add more honey)
2 teaspoons cornflour (Mazeina)
2 tablespoons butter
200 g chopped mixed nuts and dried fruit of your choice (you can use more)

Method – BATTER
In the bowl of an electric mixer add the sifted flour, baking powder and salt.Add eggs and stir with a spoon, then add melted butter.Mix until almost smooth.Combine the water and milk.Add a little of the water and milk and stir, add the rest of the liquid and mix with your electric mixer.Mix until smooth and let it rest for at least half an hour.METHOD – PANCAKESTIPS: Prepare your frying pan by rubbing it with salt to ensure it does not stick. If the batter breaks while turning, add ½ a cup of water to the batter. When the reach the end of the batter, it might have thickened again, just add more little water.Heat a frying pan, keeping in mind you will have to adjust your heat as you go along.Add a little oil to start. You might not need it for all the pancakes.Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, swirl around to ensure the bottom is covered.Cook for 2 to 3 minutes, (depending on your heat) turn over.Cook until lightly browned, takes about 1 to 2 minutes. Set aside.Repeat with remaining batter, brushing the pan with melted butter or oil between batchesMETHOD – SAUCEHeat the orange juice, add the butter and cornflour that has been mixed with a little orange juice, add the honey.  Mix over medium heat until thickened.METHOD – ASSEMBLYOn each pancake, nuts and dried fruit to one half, fold over the remaining side and fold again to form a triangle. Pack neatly on your chosen serving plate. Repeat until you have done all the pancakes. Before serving drizzle the sauce over the pancakes.

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