Tangerine pancakes offer a refreshing twist on the classic pancake recipe by incorporating juicy tangerines into the mix. These pancakes are perfect for breakfast or as a mid-day treat, combining the tangy sweetness of tangerines with the creamy richness of condensed milk. The tangerine segments nestled in the batter add a burst of flavor, while the pancake remains fluffy and light. Not only is this dish quick and easy to make, but it also offers a delightful blend of textures and flavors that are sure to please anyone who tries them.

Whether you’re looking for a unique brunch idea or a simple dessert, these tangerine pancakes will hit the spot. Their presentation makes them look impressive, and with the right amount of sweetness from the condensed milk and powdered sugar, they become a family favorite. Let’s dive into the ingredients and steps to create this mouth-watering dish.

Full Recipe:

Ingredients:

3 tangerines

1 egg
100 grams (3.5 oz) condensed milk
1 teaspoon vanilla essence

100 ml (½ glass) milk
150 grams (5.3 oz) flour
1 teaspoon baking powder

10 grams (0.35 oz) butter
50 grams (1.75 oz) condensed milk (for topping)
Powdered sugar (for garnish)

Step-by-Step Instructions:

Prepare the Tangerines: Begin by peeling the tangerines and separating them into individual segments. Remove any seeds and set them aside for later. The tangerines will provide a sweet and tangy burst of flavor within the pancake.
Whisk the Wet Ingredients: In a medium-sized bowl, whisk the egg, 100 grams of condensed milk, vanilla essence, and milk together. This forms the wet base of the pancake batter, which should be smooth and lump-free.
Combine Dry Ingredients: In another bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring consistently to avoid clumps. The resulting batter should be thick but pourable.

Heat the Pan: On low heat, melt 10 grams of butter in a 20 cm (7.8″) frying pan. Ensure that the butter is spread evenly across the surface to prevent the pancake from sticking.
Assemble the Pancake: Arrange the prepared tangerine segments in a circular pattern on the bottom of the pan. Slowly pour the pancake batter over the tangerines, ensuring they are completely covered.
Cook on Low Heat: Cover the frying pan with a lid and cook the pancake over very low heat for about 18 minutes. This gentle cooking process ensures that the pancake cooks evenly without burning.

Flip the Pancake: After 18 minutes, carefully flip the pancake using a spatula. Continue cooking for an additional 3 minutes to ensure the other side is golden and cooked through.
Top and Serve: Once cooked, transfer the pancake to a serving plate. Drizzle the remaining 50 grams of condensed milk over the top and sprinkle powdered sugar for added sweetness.

Cooking Tips:

Low Heat: Always cook the pancake on low heat to avoid burning the bottom while ensuring the inside is fully cooked.

Flipping Tip: Use a wide spatula when flipping the pancake to prevent breaking. If you’re nervous about flipping, you can cut the pancake in half first and then flip each half separately.
Add-ins: You can sprinkle some chopped nuts, such as almonds or walnuts, into the batter for added texture and flavor.
Batter Consistency: If the batter seems too thick, add a tablespoon of milk at a time to adjust the consistency until it’s just right.

Storage:

These tangerine pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use a microwave or a low-heat setting on a skillet for a few minutes to retain the fluffiness of the pancake. Avoid freezing as the texture of the tangerines may become mushy when defrosted.

Nutritional Facts (per serving):

Calories: 260 kcal

Carbohydrates: 40g
Protein: 5g
Fat: 10g

Fiber: 2g
Sugar: 25g
Calcium: 150mg

Vitamin C: 30% of Daily Value (from tangerines)

FAQs:

Can I use a different fruit?
Yes, you can substitute tangerines with other fruits like oranges, peaches, or apples. Just ensure the fruit is thinly sliced so it cooks evenly with the pancake.
Can I make the batter ahead of time?
It’s best to make the batter fresh for optimal texture. However, you can prepare the dry ingredients in advance and mix them with the wet ingredients just before cooking.

What can I serve with these pancakes?
These pancakes go well with a side of yogurt, whipped cream, or even a dollop of honey. Fresh berries or a drizzle of maple syrup also complement the flavors well.
Can I make this recipe gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free for a completely gluten-free dish.
What should I do if my pancake is too thick?
If the pancake is too thick, add a tablespoon or two of milk to the batter to thin it out slightly. This will make it easier to cook through without burning the exterior.

Conclusion:

Tangerine Pancake Delight is a refreshing and unique take on the classic pancake. The tangy and sweet tangerines combined with the creamy condensed milk create a perfect balance of flavors. Whether you’re preparing a special breakfast or a quick dessert, these pancakes are a delightful addition to any meal. Their golden-brown exterior hides the juicy tangerines inside, making every bite an experience of soft, sweet fruit and fluffy pancake.