Get ready for a new Sunday brunch flavor. Deliciousness comes in circles this weekend. With a hint of rooibos tea, these pancakes have a new surprising taste.


Subscribe to Sweet Paul


 

Serves 6

FOR THE BATTER:
1/2 cup flour
1/2 cup pudding powder
2 teaspoons baking powder
1/2 cup sugar
1 vanilla bean
1⁄3 cup + 4 teaspoons milk
1 egg

FOR THE JAM:
31/2 cups orange juice
2⁄3 cup water
21/2 ounces rooibos tea
1/2 ounce agar
4 oranges
  1. Mix together the flour, pudding powder, baking powder, sugar, and seeds of the vanilla bean.
  2. While stirring, add milk and egg to the mixture. Stir well until everything is smooth.
  3. For the jam: start boiling the orange juice, water, and rooibos tea, and let it infuse for about 20 minutes. Pour the mixture through a sieve.
  4. Stir in the agar, and bring it to a boil again. Let cool until thickened.
  5. In a food processor, mix the jam until smooth.
  6. Peel and filet the oranges.
  7. Pour about 3 tablespoons of batter for each pancake into a pan. Cook over medium heat until golden brown on both sides.
  8. Serve with the orange rooibos jam, and decorate with the orange filets and some orange zest.

TIP:

.
Get ready for a new Sunday brunch flavor. Deliciousness comes in circles this weekend. With a hint of rooibos tea, these #pancakes have a new surprising taste.
Photography by Recipes + Food Styling by Christian Hümbs | Photography by Julia Cawley (deerfoodphoto.com)

Made it? Tell us about it–