Blueberry Pancakes with Spiced Orange Syrup

Name: Blueberry Pancakes with Spiced Orange Syrup
Total time: 40 min
Yield: 4 servings
Ingredients: 1 ea orange; 250 ml orange juice; 165 g caster sugar; 1 ea cinnamon stick; 2 ea star anise; 125 ml crème fraîche; 5 ml vanilla bean paste; 10 g icing sugar; 375 ml milk; 60 ml white vinegar; 300 g plain flour; 14 g baking powder; 3 g salt; 70 g caster sugar; 2 ea eggs; 10 ml vanilla extract; 45 g butter; 225 g blueberries; 30 g butter

Recipe from Poh Ling Yeow · original post

Fluffy mock-buttermilk pancakes studded with blueberries, served warm with a cinnamon and star anise orange syrup and whipped vanilla crème fraîche. Makes about 8 pancakes.

Serves 4 40 minKid-friendly

Vegetarian

Ingredients

orange — zested1 ea
orange juice250 ml
caster sugar165 g
cinnamon stick — broken in half1 ea
star anise2 ea
crème fraîche125 ml
vanilla bean paste — 1 tsp5 ml
icing sugar — 1 tbsp; sifted10 g
milk375 ml
white vinegar60 ml
plain flour — sifted300 g
baking powder — 3 tsp; sifted14 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Dairy-free
- 125 ml Coconut cream instead of crème fraîche
- 375 ml Soy milk instead of milk
- 45 g Dairy-free butter instead of butter
Chill the coconut cream and whip it with the vanilla and icing sugar to soft peaks; make the batter and fry the pancakes in dairy-free butter as written.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

orange · 1 item
orange juice · 250 ml
caster sugar · 235 g
cinnamon stick · 1 item
star anise · 2 items
crème fraîche · 125 ml
vanilla bean paste · 5 ml
icing sugar · 10 g
milk · 375 ml
white vinegar · 60 ml
plain flour · 300 g
baking powder · 14 g
salt · 3 g
eggs · 2 items
vanilla extract · 10 ml
butter · 75 g
blueberries · 225 g

Method

For the syrup, combine the orange zest, orange juice, 165 g caster sugar, cinnamon stick and 2-4 star anise in a small saucepan. Bring to the boil, then reduce to a simmer and stir until the sugar is dissolved. Remove from the heat and set aside to infuse further.
For the vanilla crème fraîche, combine the crème fraîche, vanilla bean paste and 1-2 tablespoons icing sugar in a medium bowl and whisk until medium peaks form. Chill until needed.
Combine the milk and vinegar in a bowl. Stir briefly and set aside: this is mock buttermilk. The real thing is best but can be hard to find.
Combine all the dry ingredients in a medium bowl. Add the milk and vinegar mix, eggs, vanilla, 4 tablespoons caster sugar and melted butter. Stir as little as possible with a whisk until just combined.
Heat a small non-stick frypan over medium heat. Stab a 4 cm cube of chilled butter halfway with a fork and slide it around the pan to coat. Wait for it to foam a little.
Ladle about 1/3 cup of batter into the pan, then gently press about 10 blueberries evenly over the surface. Once the surface looks a little bubbly, flip with a spatula and cook until deep golden brown. Repeat until all the batter is used.
Serve warm with the spiced orange syrup and vanilla crème fraîche.