Switch the palette to suit the room. Your choice is saved locally.
Grind the whole orange in a food processor or grinder until it's finely minced. Strain the juice into a mixing container through a fine strainer; you won't need the pulp for this recipe. If you have a juicer, that works too.
Pour about 2 spoonfuls of batter into the hot pan for each pancake. Cook until the bottom is lightly brown and you see small bubbles forming on the surface, which tells you it's ready to flip.
Flip the pancake and cook for a few minutes more, until it's also lightly brown and cooked through. Watch carefully to avoid overcooking, which can make the edges taste burnt.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
