Pancakes melomakarona
A Greek Christmas classic cookie, now available also as a gluten-free pancake! A delicious breakfast/brunch choice scented with cinnamon, orange, and topped with walnuts.
Ingredients
- 150 g/⅗ cup orange juice freshly squeezed
- 35 g/5 tsp honey
- 35 g/2 ½ tbsp olive oil extra virgin
- 1 medium orange zest
- 2 large eggs
- 2 tablespoon cognac or brandy optional
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 2 teaspoon baking powder gluten-free
- ¼ teaspoon baking soda
- 145 g/5.11 oz all-purpose flour gluten-free
- 30 g/1.05 oz oat flour gluten-free
- 4 tablespoon chopped walnuts topping
- 4 tablespoon honey topping
Instructions
- In a large bowl, whisk together the eggs, orange juice, honey, olive oil, cognac, and orange zest.
- Sift the all-purpose flour, baking powder, baking soda, and spices in the bowl, add the oat flour, and whisk until perfectly combined.
- Heat a non-stick frying pan or griddle over medium-low heat. Measure ¼ cup of batter and pour it onto the frying pan. Spread into a circle 10 cm/4 inches.
- When bubbles start to appear on the top of the pancakes, turn them over and bake for about 2 minutes, or until lightly browned.
- Serve while still hot, with honey and chopped walnuts on top.
- Enjoy 🙂
Notes
Use a non-stick pan, it makes it easier to flip the pancakes, and be sure that is heated enough so that the pancakes are properly baked.
Serve the pancakes drizzled with honey and topped with finely chopped walnuts. Alternatively, serve with maple syrup and some cinnamon. A portion is 3-4 pancakes.
Store the pancakes, in an airtight container, in the fridge, for up to 4 days. Freeze them, for 4 months placing parchment paper between them. Thaw at room temperature and reheat in the oven at 150°C (300ºF) for 5 minutes.