Apricot and Walnut Pancakes with Orange Sauce
by Tarla Dalal
Sweet pancakes served with warm, tangy orange sauce is nothing short of a treat! And healthy too… for the nuts provide protein and calcium required for the formation of new bone cells and for the growth and maintenance of bones.
Apricot and Walnut Pancakes with Orange Sauce recipe - How to make Apricot and Walnut Pancakes with Orange Sauce
Preparation Time: 10 Minutes Cooking Time: 25 Minutes Total Time:
Makes 6 panckaes.
For the pancake
1/2 cup whole wheat flour (gehun ka atta)
3/4 cup unsweetened soya milk
2 tbsp powdered sugar
salt to taste
2 tsp fruit salt
1 tsp oil for cooking
To be mixed into a stuffing
1 cup peeled and chopped orange
1/4 cup chopped apricots (kummani / jardalu)
1/4 cup chopped walnuts (akhrot)
For the orange sauce
1/4 cup orange marmalade or strawberry jam
1 to 2 drops of lemon juice
Method
For the pancake
For the orange sauce
How to proceed
- Main Procedure
For the pancake
- For the pancake
- Combine the wheat flour, soyamilk, sugar, salt and fruit salt in a bowl and mix well to make a thick batter.
- Heat a non-stick pan, pour a laddleful of the batter to make a circle of 100 mm. (4") in diameter.
- Cook on both sides using little oil till it turn golden brown in colour.
- Repeat with the remaining batter to make 5 more pancakes and keep aside.
For the orange sauce
- For the orange sauce
- Heat a non-stick pan, add the marmalade, lemon juice and ¼ cup water and mix well.
- Melt it over a low flame and keep aside.
How to proceed
- How to proceed
- Divide the stuffing into 6 equal portions and keep aside.
- Just before serving, arrange a pancake on a serving dish.
- Place a portion of stuffing over it and spread it evenly. Pour 1 tsp of warm orange sauce over the stuffing.
- Repeat with the remaining pancakes, stuffing and sauce to make 5 more pancakes and serve immediately.
- Alternatively make layers of pancakes and stuffing as shown in the picture.
Nutrient values per panckae
| Energy | 168 cal |
| Protein | 3.5 g |
| Carbohydrates | 27.6 g |
| Fiber | 2.6 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 699.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 20 mg |
| Folic Acid | 15.2 mcg |
| Calcium | 34.1 mg |
| Iron | 1.1 mg |
| Magnesium | 44.7 mg |
| Phosphorus | 68.7 mg |
| Sodium | 5.5 mg |
| Potassium | 141.3 mg |
| Zinc | 0.5 mg |
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Note, my husband has a bunch of Kodiak cakes products. So I used their buttermilk pancakes mix and added some of their oatmeal that I had set out with milk to get ready. Apricots, walnuts, brown sugar, 1 egg, unflavored coconut oil, spices. For my topping I used mandarin oranges from a package, juice and all, and because I already had some condensed milk from another recipe I added some into the topping mix with some sugar for the crystallization. There''s a snow storm in my region so I improvised with a bunch of stuff I had lying around. It was amazing, apricots walnuts pancakes are bomb. Thank you for the idea.
the apricot and walnut pancakes were quite the morning snack for me. They were not only delicious but also the ideal breakfast. however, I found that the 2 Tbsp of sugar was less for the pancakes. Instead of the instructed amount of sugar I added 3 Tbsp of sugar to increase the sweetness.