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Cook the cover: Pancakes with rooibos-poached oranges and spiced cream

Indulge this winter with our delicious July cover! These pancakes with rooibos-poached oranges and spiced cream make the perfect family treat.


For the oranges
9 cups strong rooibos tea
½ cup honey
3 mint sprigs
9 oranges, sliced
For the pancakes
6 cups flour
½ tsp salt
5¼ cups water
¾ cup vegetable oil
3 tbsp lemon juice
6 eggs
For the spiced cream
3 cups cream
¾ tsp cinnamon
¾ tsp nutmeg
¾ tsp allspice
2 tsp vanilla essence

For the oranges
1. Preheat the oven grill to high and line a baking tray with baking paper.
2. Bring the tea, ⅓ cup honey and the mint to a boil over medium.
3. Add the oranges, reduce the heat and simmer for 10 minutes.
4. Remove the oranges from the pot, arrange on the prepared tray and grill for 5-10 minutes, until caramelised.
5. Continue simmering the liquid in the pot until reduced and syrupy.
For the pancakes
1. Mix the flour and salt.
2. In a separate bowl, whisk together the water, oil, lemon juice and eggs.
3. Make a well in the dry ingredients and gradually whisk in the wet mixture, until fully combined and lump-free. Allow to rest for 10 minutes.
4. Grease a pan and place over low-medium heat.
5. Add a ladleful of batter to the pan and swirl until it covers the bottom of the pan in a thin, even layer.
6. Cook for 1–2 minutes, then flip and cook the other side until golden brown. Remove from the pan and set aside. Continue until your batter is finished.
For the spiced cream
1. Whip the cream until soft peaks form.
2. Mix in the spices and vanilla essence and whip again.
To assemble
1. Place 2-3 pancakes on a serving platter. Pipe dollops of the spiced cream in a single layer on top and add a few orange slices.
2. Repeat until your ingredients are used up, finished with a cream layer.
3. Drizzle the rooibos syrup over the top just before serving.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

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