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Author Notes: Pancakes are a staple in our home. Every week, we make batches and the kids have them for breakfast, lunch, in school boxes and they're no stranger to the dinner table. Because of the frequency with which we eat them, I love to 'jazz' them up. This time, I've made some orangettes and used them in this recipe. - Kitchen Butterfly
Feta cheese and orangette pancakes
- 1 box (wholegrain) pancake mix
- Feta cheese (to taste)
- Orangettes, chopped (recipe below)
- Mint, chopped
- Make pancake mix. To this, add some crumbled feta cheese and chopped orangettes
- Fry and serve topped with chopped mint and maple syrup
- 2 blood oranges
- 2 cups caster sugar (1 1/2 cups for syrup; 1/2 cup for rolling)
- 1/2 cup water
- To harvest the peels, cut each orange length ways into 4 quarters.
- Gently cut out the pulp (you could reserve it to make ’orangeade’ or a dressing) with a knife and clean the inside as much as you can. Be careful as my blood oranges were a bit delicate
- In a pan, combine 1 1/2 cups of the caster sugar and the water. Bring to the boil and add the peel and reduce heat to simmer. Simmer until peels are translucent, about 20 minutes.
- Remove peels from the sugar syrup using a slotted spoon and roll in the remaining 1/2 cup of sugar. Set on a rack to dry, for a few hours or overnight
- When dried, store in an air-tight container
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint